The Wine & Truffle Co.

Sauce Anglaise with Truffle Honey

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Ingredients	300 ml Milk, fresh 2 ltr 1 pc Vanilla pod (pc) 3 pc Egg yolks 60 g Sugar 75 ml Cream Truffle honey
Directions	Bring milk with the vanilla pods (cut lengthways) to the boil. Whisk egg yolks and sugar until light and creamy. Pour hot milk into the egg yolks (continuously whisking over bain-marie). Cook to till 82 c and sauce thickens. Remove the vanilla pods. Add the cream. Stir through a little truffle honey for extra yum!