Used as a topping or sauce for desserts, creme anglaise with sweet white wine is a creamy and smooth sauce.  The recipe uses whipping cream, sugar and egg yolks as the base, with flavorings added from vanilla extract and a sweet white wine.  Selecting a good-quality sweet wine is important for a good flavoring.  If possible, use a Canadian ice wine or Moscato.http://www.youtube.com/watch?v=oJ0qCO2JEmU 

Before making creme anglaise with sweet white wine, it is helpful to learn a few cooking techniques that will be utilized in the cooking process.  Scalding is the process of heating cream in a pan until small bubbles form around the rim of the pan, but stopping before it boils.  Tempering refers to gradually adding a hot liquid to beaten eggs very slowly while mixing.  This process must be done gradually to prevent the eggs from cooking and creating scrambled eggs.  Nape is a French term used to describe the thickness of a sauce.  A good nape is a sauce that sticks to the back of a metal spoon without dripping.http://www.youtube.com/watch?v=oJ0qCO2JEmU

• 2 quarts water
  
• 2 cups heavy cream
• 5 egg yolks
• 8 tablespoons granulated sugar
• 1-2 teaspoons vanilla extract
• 1 tablespoon sweet white winehttp://www.youtube.com/watch?v=oJ0qCO2JEmU

• Large saucepan
  
• Medium saucepan
• Large metal mixing bowl
• Wire whisk
• Rubber scraper
• Metal spoon

1. Heat the water in the large saucepan over medium heat.  Do not allow to boil.
   
2. Place the cream and half of the sugar in the medium saucepan.  Place over medium heat.
3. Cook until scalding, when bubbles form around the rim of the pan, then remove from heat.
4. Beat together the remaining sugar and egg yolks in the large metal mixing bowl using the wire whisk.  
5. Remove the cream from the heat and temper the eggs with the cream.  Drizzle the cream into the eggs very slowly while mixing rapidly with the wire whisk.
6. Place the mixing bowl over the heated water and reduce the heat to prevent the water from boiling.  Stir the mixture constantly using the rubber scraper as it thickens.
7. Continue stirring until the liquid reaches nape, or coats the back of a metal spoon without dripping.  Remove from heat.
8. Stir in the vanilla extract and sweet white wine.  Allow the mixture to come to room temperature, stirring frequently, then refrigerate until chilled.http://www.youtube.com/watch?v=oJ0qCO2JEmU