Crème Anglaise (English Cream) is one of the most basic dessert sauces in Western cuisine and is one you can’t go through culinary school without learning. It’s a classic vanilla custard made with only five ingredients but has an infinite number of uses. It’s delicious paired with a chocolate, it goes well with fruit, it’s classically served with sweet soufflés (like this one), the English pour it over apple pie, and it can even be used as an ice cream base or a crème brûlée base. Once you try it, I’m sure you’ll come up with a few uses of your own.
You may see recipes that use only four ingredients… they usually call for all milk and no heavy cream. I don’t need to go into how much better this sauce is with the richness of the heavy cream, right?