One of the best dessert sauces ever devised is what the French call a crème anglaise or English custard. It is smooth, rich and elegant, served hot or cold. It may be served over cake or ice cream or stewed fruit. There is only one trick in making this dish, and that is not to cook it over too high heat. The thing that thickens the custard are egg yolks, and if the heat is too high, these will “scramble,” so to speak, and the sauce will curdle.
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