Custard Sauce

Custard sauce, or crème anglaise if you’re fancy, is popular in England, where you can find it on anything from rhubarb crumble to mince pies. Custard recipes often require tempering, a method in which a portion of the hot mixture of dairy and sugar is added incrementally to the egg yolks to prevent them from curdling. As shown in this recipe, it’s possible to make this custard sauce without tempering the egg yolks, as long as you have a candy thermometer to keep you in line and you can qui