Anglaise (Fresh Custard) Sauces

This recipe is for a fresh custard or anglaise sauce, which can act as a base for so many different flavours. You must only ever serve it warm, not boiled, as this will scramble the egg yolks in the cream mix. The fresh vanilla is optional and can be omitted when using other flavours. To have the flavour of vanilla always at hand, keep a vanilla pod in your jar of caster sugar; the aroma from the pod will impregnate the sugar.