Chocolate Crème Anglaise

Ingredients

• 2 cups half-and-half
• 6 large egg yolks
• 1/3 cup sugar
• Pinch of salt
• 4 ounces SCHARFFEN BERGER 62% semisweet chocolate, finely chopped*
• 1 teaspoon pure vanilla extract

Directions

Heat the half-and-half over medium heat in a medium heavy saucepan just until hot. Remove the pan from the heat.

2. Whisk together the egg yolks, sugar, and salt in a medium bowl. Slowly pour in the hot half-and-half, whisking constantly. Return to the saucepan and cook, whisking constantly, over medium-low heat for 5 to 7 minutes, until the custard has thickened and coats the back of a spoon; if you draw your finger across it, it should leave a track. Do not let the sauce boil or scorch on the bottom; if tiny bubbles appear around the edges, remove the pan from the heat for a few minutes to cool the custard, continuing to whisk.

3. Remove the pan from the heat and whisk in the chocolate. Pour the custard through a fine strainer set over a medium glass measure or bowl. Let cool to room temperature, whisking occasionally to keep a skin from forming, then whisk in the vanilla. Serve, or refrigerate, tightly covered, for about 3 hours, or for up to 4 days. Serve chilled, or reheat gently to serve warm.

Note: If you can't find the specific chocolate called for, you can substitute another chocolate with about the same intensity-the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for any recipe calling for chocolate of less than 70% cacao.