Advertisement
3½ cups
Easy
Published 1993
Custard sauce (or crème anglaise) is for me where desserts start and end. It can be superb by itself (remember that, when frozen, it is ice cream) and there is hardly a fruit, cake, pudding, or cobbler-type dessert that is not enhanced, enriched, and graced by this delicious preparation.
Note the variations for other flavors of custard sauces.