Crème Anglaise is French for English cream and is a simple custard sauce or pouring custard. The traditional recipe is easy to make with only four ingredients.
Bring the milk to the boil with the vanilla powder.
Whisk the egg yolks with the sugar in a bowl until the mixture becomes pale in colour.
Gradually whisk the hot milk into the egg yolks and sugar.
Return the mixture to the saucepan to cook over a low heat.
With a wooden or plastic spatula stir constantly until the custard thickens and leaves a path when you draw your finger on the back of the spatula. Do NOT boil the Crème Anglaise.
Strain the vanilla sauce and cool.
Notes
If you use a digital thermometer to cook the Crème Anglaise, the temperature should be 82 to 84°C (180-183°F) maximum. The sauce curdles above this temperature.