Creme Anglaise Sauce

Cup of Yum
1. Add ¾ cup heavy whipping cream , and 1 dash salt to a medium saucepan. Heat until it starts to steam. DO NOT let it boil! It should just barely to the point of steaming.
2. Meanwhile, whisk 3 large egg yolks and ¼ cup granulated sugar together in a medium bowl until pale and thick. This will take 2-3 minutes by hand, or about 30 seconds if you use a hand mixer.
3. Remove the heavy whipping cream from the heat and slowly drizzle it into the eggs while whisking. This will slowly heat the eggs without scrambling them. Once all the heavy whipping cream has been whisked into the eggs, then return the mixture to the saucepan.
4. Cook over medium heat while whisking constantly until it thickens enough to coat the back of a spoon, about 3-4 minutes. Remove from the heat, stir in the 1 teaspoon vanilla extract, and set aside while you prepare your french toast.

French Toast

1. Preheat a griddle or large skillet to medium heat.
2. In a medium bowl or shallow dish, whisk together 4 egg yolks, 1 cup heavy cream, ½ cup milk, and 1 tablespoon vanilla extract. Briefly soak each slice of 1 16-ounce loaf of Brioche bread, on both sides in the egg mixture.
3. Add a tablespoon of 3 tablespoons butter, to the griddle. Add the soaked slices to the hot griddle and cook them for a couple of minutes, flipping only once, until golden brown on each side.
4. Brulee the french toast by adding a thin layer of ⅓ cup granulated sugar, to the top of each slice. Use a hand torch to cool the sugar until caramel colored and bubbly. See my tips if you don't have a torch.
5. Serve the French toast immediately with the warm creme anglaise poured over the top.