CRÈME ANGLAISE WITH COGNAC
1 cup whole milk
3 large egg yolks
1/3 cup powdered sugar
2 tablespoons cognac
Heat the milk just to the boil. Beat the egg yolks with sugar until the mixture lightens in color.
Pour the hot milk over the yolk and sugar mixture whisking vigorously. Return the custard to the pan over medium low heat until it thickens noticeably and coats a spoon. Strain this custard into a measuring cup. Off the heat stir in the cognac,and chill.
Pour custard around the base of each serving of Chocolate Fondant.