Vanilla Custard Sauce

To make most Bavarian creams, you first need to make a liquid custard called a “crème anglaise.” Custards are made by slowly cooking liquid or semiliquid mixtures that have been combined with eggs, egg whites, or egg yolks until the mixture sets. Crème anglaise has the same ingredients as crème brûlée (an example of a sweet custard) except that milk is used instead of cream. But crème anglaise is cooked in a saucepan while stirring so it thickens but doesn’t set completely.

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