Crème Anglaise with Bourbon (French)

A great dessert sauce that is perfect for holiday events or everyday sweet endings. Use as a compliment to plated desserts or sweet breakfast and brunch dishes. The sauce's applications are only limited to your creativity. Pairs perfectly with Angel Food Cake.

2 cups whole milk
6 large egg yolks
¼ cup sugar
1 pinch fine sea salt
1 Tbsp. bourbon

Prepare an ice-water bath; set aside.

Place milk in a medium saucepan and bring to a boil over medium heat. In a medium bowl, whisk together egg yolks, sugar, and salt until thick and light. Slowly pour in half of the hot milk, while stirring constantly. Slowly pour the egg mixture into the remaining milk mixture, stirring constantly. Stir in bourbon.

Place saucepan over low heat and bring to a gentle simmer, stirring constantly. Continue cooking until mixture is thick enough to coat the back of a spoon and reaches 180°F on an instant-read thermometer. Remove from heat.

Strain creme anglaise through a fine mesh sieve set over a medium bowl. Set bowl in ice water bath and stir creme anglaise until cooled. Keep refrigerated until ready to use, up to 1 day.