Known casually as vanilla sauce, creme anglaise with brandy is a smooth and creamy sauce that features a hint of brandy.  Creme anglaise is often used in various desserts. Among other uses, it can be used to top meringues and made into ice cream.  Creme anglaise is created by heating heavy cream with sugar, then tempering the cream into egg yolks.  After the mixture thickens, the flavoring of vanilla extract and brandy is added.http://www.youtube.com/watch?v=2fWAN_F2Sgo

To create creme anglaise with brandy, it's important to know how to scald dairy.  The process involves heating the dairy in a saucepan over medium heat until bubbles form around the sides of the pan.  Creating creme anglaise with brandy also takes some timing.  Mix the egg yolks and sugar just before adding to the scalded cream.  If the egg and sugar are allowed to sit for too long, the sugar will pull the moisture out of the egg yolks and create a grainy texture.  Similarly, pouring the hot cream into the eggs too quickly will cook the eggs, making it essential to temper the mixture slowly.http://www.youtube.com/watch?v=2fWAN_F2Sgo

• 2 quarts water
  
• 2 cups heavy cream
• 5 egg yolks
• 8 tablespoons granulated sugar
• 1-2 teaspoons vanilla extract
• 1 tablespoon brandyhttp://www.youtube.com/watch?v=2fWAN_F2Sgo

• Large saucepan
  
• Medium saucepan
• Large mixing bowl
• Wire whisk
• Rubber scraper
• Metal spoonc

1. Place the water in the large saucepan and heat over medium heat.  Allow the water to nearly reach a boil while preparing the other ingredients.
   
2. Add the heavy cream to the medium saucepan.  Sprinkle four tablespoons of the sugar over the cream.  Adding part of the sugar in this step will help in preventing the dairy from burning.
3. Place the saucepan over a burner and heat to medium.  Heat until scalding, when bubbles form on the sides of the pan.
4. Combine the egg yolks and remaining sugar in the large mixing bowl. Mix well using the wire whisk.
5. Very slowly whisk the scalded cream into the egg mixture.  Pour the cream into the eggs gradually as to allow the temperature of the eggs to rise slowly.
6. Place the bowl over the nearly boiling water in the large saucepan to create a double boiler.  Lower the heat and stir constantly for several minutes.  Continue stirring to prevent the egg from cooking as the sauce thickens.  Cook until the sauce is thick enough to coat the back of a metal spoon without dripping, also known as nape.
7. Remove from heat and stir in the vanilla and brandy.  Refrigerate until chilled.http://www.youtube.com/watch?v=2fWAN_F2Sgo