Pecan Liquer Crème Anglaise

Prep Time:  5 minutes
Cook Time:  10 minutes
Yield:  1 qt

Ingredients

1 qt heavy cream
1 cup sugar
8 egg yolks
4 oz Pecan Liquer
1 tsp Vanilla Extract

Method:

In a saucepot, combine cream, pecan liquer, and vanilla.  Heat until just to a boil, careful
not to scorch the cream by stirring frequently.  In a metal mixing bowl, combine the egg
yolks and sugar and whisk until mixed.  Once the cream is heated, carefully ladle a couple of ounces at at time into the egg yolk/sugar mixture and whisk until tempered and all is incorporated.  Place mixing bowl over a saucepot filled with 2 inches of water and create a double boiler.  Stir crème anglaise frequently and scrape the sides to make sure it
doesn't curdle.  When the mixture thickens to coat the back of a spoon, it is done.  Serve
warm and refrigerate any leftovers immediately.