Making creme anglaise with port wine creates a smooth and creamy sauce, with a hint of wine, that can be used to top desserts such as souffles or ice cream.  The sauce combines heavy cream, sugar and eggs to form the basic sauce, then is flavored using vanilla extract and the port wine.  For best results, chef Eric Crowley, owner of the Culinary Classroom in Los Angeles, recommends using a higher quality port wine, not a standard cooking wine.http://www.youtube.com/watch?v=kdSSrMtI7lQ

While creme anglaise with port wine can be created fairly quickly and with a few ingredients, it does take a bit of skill to perfect.  Learning how to properly scald the cream, by heating it almost to boiling, temper the eggs, by gradually increasing their temperature, and creating a nape, a French term used to describe the thickness of a sauce, can help create creme anglaise with port wine.http://www.youtube.com/watch?v=kdSSrMtI7lQ

• 2 quarts water
  
• 2 cups heavy cream
• 5 egg yolks
• 8 tablespoons granulated sugar
• 1-2 teaspoons vanilla extract
• 1 tablespoon port winehttp://www.youtube.com/watch?v=kdSSrMtI7lQ

• Large saucepan
  
• Medium saucepan
• Large metal mixing bowl
• Wire whisk
• Rubber scraper
• Metal spoonhttp://www.youtube.com/watch?v=kdSSrMtI7lQ

1. Place the water in the large saucepan and heat over medium.  If the water begins to boil, reduce heat.
   
2. Pour the heavy cream into the medium saucepan.  Sprinkle four tablespoons of the sugar over the cream.
3. Heat the cream over medium heat until small bubbles form around the rim of the pan, known as scalding.  Remove from heat.
4. Mix the egg yolks and remaining four tablespoons sugar in the large metal mixing bowl.  Stir rapidly using the wire whisk until well combined.
5. Slowly temper the eggs by gradually stir in the heated cream.  Use the wire whisk to mix constantly to slowly increase the temperature of the egg mixture.
6. Place the metal mixing bowl over the heated water.  Stir the mixture with the rubber scraper.
7. Continue to mix the sauce until it begins to thicken.  Stir until the sauce is thick enough to coat the back of a metal spoon without dripping, known as nape.
8. Remove the metal bowl from the saucepan and allow to cool while stirring.  
9. Add in the vanilla extract and port wine.  Stir to combine.  
10. Let cool until reaching room temperature, then refrigerate until chilled.http://www.youtube.com/watch?v=kdSSrMtI7lQ