Creme anglaise is a classic vanilla sauce used to top and garnish a variety of desserts.   To make creme anglaise, cream is heated until just before it's boiled, a process known as scalding.  The hot liquid is then slowly incorporated into a mixture of eggs and sugar, a process known as tempering.  After the mixture is thickened and allowed to cool, it can be placed into a squeeze bottle to make decorative designs to garnish desserts.http://www.youtube.com/watch?v=taaDecZda8I

The sauce can be prepared as is or used as a base for other recipes like creme brulee.  Similarly, the sauce can be flavored with a number of secondary ingredients to create creme anglaise with brandy, creme anglaise with port and creme anglaise with sweet white wine, among others.http://www.youtube.com/watch?v=taaDecZda8I

• 2 cups heavy cream
  
• 5 egg yolks
• 9 tablespoons sugar
• 1-2 teaspoons vanilla extract
• Pot of hot waterhttp://www.youtube.com/watch?v=taaDecZda8I

• Medium saucepan
• Large metal mixing bowl
• Wire whisk
• Large saucepan
• Rubber scraper
• Metal spoonhttp://www.youtube.com/watch?v=taaDecZda8I

1. Place the cream in the medium saucepan.  Slowly sprinkle one half of the sugar over the cream.
   
2. Heat over medium to begin the scalding process.  Continue to heat until bubbles form around the rim of the pan and remove from heat before the cream boils.
3. Mix the egg yolks and remaining sugar in the large mixing bowl.  Beat with the wire whisk until the egg lightens a bit.
4. Slowly whisk the hot cream into the eggs to temper the mixture.  Whisk constantly while slowly drizzling the dairy into the egg.
5. Add just enough hot water to the large saucepan so the bowl can sit over the saucepan without the water touching the bowl.  Heat over low, keeping the water from boiling.
6. Place the mixing bowl full of the cream mixture over the hot water in the pan.  
7. Stir gently but constantly using the rubber scraper to keep the mixture moving.  Allow the mixture to thicken until it reaches nape, meaning it coats the back of a metal spoon without dripping.
8. Remove from heat and stir until the sauce comes to room temperature.  Stir in the vanilla extract.  
9. Refrigerate until ready to use.http://www.youtube.com/watch?v=taaDecZda8I