Crème anglaise is a French term for the pourable English custard sauce that is used to dress up cake, fruit, bread pudding and other desserts.

The main ingredient in the famous dessert floating island, crème anglaise can be used as a basis for other desserts such as ice creams and crème brûlée.

Made from egg yolks, sugar, milk (or cream) and vanilla, crème anglaise is cooked on the stove rather than baked like solid custards. It very rich and can be served hot or cold.