Crème Anglaise

This classic vanilla custard sauce is prepared using the same basic method and recipe as the custard for vanilla ice cream. I use half-and-half rather than the traditional milk so the chilled sauce can be frozen in an emergency to make ice cream. If you run out of vanilla custard sauce, you can do the opposite and thaw vanilla ice cream. In most cases you will need to thicken it by folding in lightly whipped heavy cream.

This sauce tastes especially nice with apple or pear tarts, an