Crème Anglaise

Instructions

1. 1. First, heat the milk with the vanilla.
2. 2. Mix in a bowl the egg yolks, sugar, and lemon zest.
3. 3. When the milk is hot (not boiling), temper the yolks with a small quantity of warm milk to avoid cooking them too soon.
4. 4. Put the whole mixture back into the casserole.
5. 5. Mix with a spoon until the liquid becomes creamy and coats the spoon.
6. 6. As soon as it thickens, STOP the cooking by plunging the casserole in cold water.
7. 7. Filter the cream through a sieve then keep in the refrigerator.