Crème anglaise (French for "English cream") is a light, pourable custard used as a sauce to accompany cakes, tarts, cobblers or fresh fruit. It has a rich vanilla flavor. Crème anglaise also can be a dessert on its own; for example, Île flottante (floating island) and Œufs à la neige (eggs in snow) consist of different types of meringue floating on top of crème anglaise.
Crème anglaise is fairly easy to make if you properly temper your egg yolks with the hot milk and cream.
Recipe and tempering instructions below.