If you are looking for a dessert sauce to add to pastries, cakes or fresh fruit, consider learning how to make crème anglaise with whiskey. Crème anglaise, French for "English cream," is a custard sauce that is made using egg yolks, sugar and cream. By adding vanilla and whiskey, the sauce becomes an appropriate garnish for bread pudding in particular.http://www.youtube.com/watch?v=aZKfMGET-cY&feature=player_embedded

Crème anglaise uses similar ingredients to crème brûlée, but crème brûlée is baked in the oven and refrigerated before a vanilla sugar layer is torched on top.http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe/index.htmlCrème anglaise, however, is heated on a stove and used as a liquid drizzled over various desserts.

To make crème anglaise with whiskey, you will first need to gather the following ingredients:

• 1 pint (2 cups) heavy cream
• 5 egg yolks
• 4 ounces granulated sugar
• 1-2 teaspoons vanilla extract
• 1 tablespoon whiskeyhttp://www.youtube.com/watch?v=aZKfMGET-cY&feature=player_embedded

To separate egg yolks from the whites, pass the yolks between the egg shell halves, or your fingers, to let the whites fall into a bowl below. Save the whites for another recipe (such as a meringue) or discard. Place the yolks in a separate bowl.http://www.youtube.com/watch?v=YoLWAJeBQx4

Crème anglaise with whiskey requires a few pieces of basic kitchen equipment, as follows:

• Two medium saucepans
• Medium metal mixing bowl (able to rest steadily in one of the saucepans)
• Wire whisk to beat eggs and cream
• Rubber spatula to stir sauce
• Metal spoon to test consistencyhttp://www.youtube.com/watch?v=aZKfMGET-cY

1. Combine the cream and half of the sugar into a medium saucepan. Bring this to just below a boil, which is called scalding. Look for bubbles to appear on perimeter of cream in the pan before removing from heat.
2. Meanwhile, mix in egg yolks with remaining sugar. Beat with wire whisk.
3. Slowly add scalded cream to egg mixture in a process called tempering. Adding it too quickly would cause the eggs to scramble.
4. Bring some water to just below a boil in a separate saucepan. Place the bowl with the egg, cream and sugar mixture into the saucepan so it rests over the steam created by the hot water below.
5. Lower the heat, and begin stirring with a rubber spatula gently and continuously until it is of "nape" consistency.
6. Test for nape consistency by dipping a metal spoon into the cream. The cream should coat the back of the spoon in a thin layer. When you cut across the coating with a fingertip, the sauce should not drip.
7. Cool the sauce by stirring continuously for a few minutes and then add vanilla extract and whiskey.
8. Refrigerate until ready to serve. For large batches, place the bowl within a larger bowl of ice water for an "ice bath."http://www.youtube.com/watch?feature=player_embedded&v=aZKfMGET-cY