Creme anglaise

Creme anglaise is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavored with vanilla. It is thought to have origins evolving from ancient Romans who used eggs as thickeners to create custards and creams. This can be poured as a sauce over cakes or fruits.
It can also be used as a base for desserts such as ice cream or creme brulee.
In the American South the dessert is known as "boiled custard", and it can be served like eggnog during the Christmas season.
CREME ANGLAISE IN
French is for “English custard,” creme anglaise is a rich, pourable custard sauce which can be served hot or cold over cake, fruit or other dessert. Made with eggs, sugar and milk or cream, it is stirred over heat until it thickens into a light sauce. Vanilla is the basic flavoring, but coffee, chocolate or liqueurs can also be added. With additional yolks and with heavy cream, it becomes the “custard” used for French ice cream. With additional yolks, gelatin, whipped cream and flavoring, it becomes Bavarian cream.
CREME ANGLAISE COLLEE IS . . . Custard thickened with gelatin, for pastries.