Creme Anglaise Sauce

This is excellent over fresh pineapple and strawberries!

Ingredients

• 2 large egg yolks
• 1 cup heavy cream
• ⅓ cup white sugar
• 1 tablespoon brandy-based orange liqueur (such as Grand Marnier) can also use bourbon or kirsch
• ¼ teaspoon vanilla extract

Instructions

1. Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
2. Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180°F (82°C), 8 to 10 minutes.
3. Remove from heat, strain to remove any over-cooked particles of egg, and allow to cool.