Crème anglaise (3)

Milk scented with a little powdered sugar, bring to a gentle boil, turn off and keep warm.

In a saucepan put the egg yolks with sugar until the mixture is thick and smooth.

Dilute with hot milk poured.

Place over heat and very low flame, Cook stirring until the cream thickens, but without ever reaching the boiling point.

Pick it up from the heat and let it cool.

This cream accompanied by light biscuits can be served cold as a dessert.

While hot or cold is used as a complement and filling of cakes or other desserts.