Custard Sauce or Crème Anglaise

Eggs and milk have always been freely available in Britain, so their early combination in a smooth, sweet sauce whether to be poured or baked (in moulds in pastry), was perhaps inevitable. Custard, the king of the classic British sweet sauces, is the ideal accompaniment to baked or steamed puddings, stewed fruit, sweet pies and tarts and so on.

The French so associated custard with the English that they distinguished it with the name crème anglaise.

This fresh custard