Claud's Creme Anglaise

• 1 quart milk
• 12 lb sugar
• 9 egg yolks
• 1 fluid ounce cognac
• 1 12 ounces dark rum (2 shots)
• 2 teaspoons vanilla

1. Bring milk and sugar to boil.
2. Stir.
3. In a separate bowl, separate eggs: keep stirring yolks, vanilla and a little milk.
4. When milk boils, stir with egg mixture (don't whip).
5. Stir constantly with a wooden spoon.
6. The Creme Anglaise is done when it coats the spoon - do not overcook.
7. Add rum and brandy.
8. Let cool to room temperature before you refrigerate.

milk, sugar, egg yolks, cognac, rum, vanilla

Taken from www.food.com/recipe/clauds-creme-anglaise-228027 (may not work)