Rum Crème Anglaise

[kirra]

Rum Crème Anglaise
Emeril Lagasse

Ingredients:

4 large egg yolks
2 tablespoons cornstarch
1/4 cup plus 2 tablespoons sugar
2 teaspoons vanilla extract
2 cups milk, scalded
1/4 cup dark rum
1 drop yellow food coloring, optional

Preparation:

Whisk together the egg yolks, cornstarch, sugar, and vanilla in a medium saucepan. Slowly whisk in the warm milk and cook, stirring constantly, over medium-low heat until the mixture thickens, 3 to 4 minutes.

Strain through a fine-mesh strainer into a medium bowl and stir in the rum and food coloring. Serve at room temperature or chilled. Makes about 1 1/2 cups