Crème Anglais

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1 ½  cups milk
 4 large egg yolks
½ cup sugar
1 tbsp butter
1 tbsp vanilla extract


Beat egg yolks and sugar for 4 to 5 minutes, until pale yellow and slightly thickened.
Bring milk to simmer.
Pour milk into egg/sugar mixture, slowly, while whipping or mixing.
Return to stove and cook, stirring constantly, until 165 degrees.
Set pan in ice water to cool slightly.
Stir in butter and vanilla.

Singing for his supper