It is unusual that the French, with all their chauvinism, should choose to credit this most wonderful sauce with an English title: crème anglaise. Classic crème anglaise does not have any other thickening ingredient than egg yolks. The consistency of a naturally egg-thickened custard is light and limpid, whereas one that has been helped to thicken with a little cornflour or flour, is okay but has a cloying texture that is more akin to the instant stuff. It is, of course, much easier to make