A blade shines in the darkest of the nights
Crème Anglaise, literally translated as "English cream" is a French (!) dessert sauce (liquid custard) with vanilla flavour. Why it is called Crème Anglaise - I have no idea! This sauce is classicly used in a French classic dessert called îles flottantes (floating islands), but it is also frequently served along with cakes and pastries. It can also used as a base for ice cream or crème patissère or as a sauce for some dry cakes, dark chocolate cakes etc.
This sauce is easy to make at home. So why get one from the shelf of a supermarket when you can easily make a delicious one without preservatives or coloring?
This is a great way of enjoying vanilla, as the flavor stands alone in giving taste to this sauce. This is a dish where a real vanilla pod will clearly make a big difference against artificial vanilla flavoring. This traditionnaly is great along with a strong chocolate cake, something with raspeberries or a cake too dry to eat without some sauce.
The sweetness of this version is just right and to our liking. However, if you like it sweeter or serve it with something light in sugar, you can probably increase the sugar amount a bit.
Don't throw away the vanilla pod after removing it from the milk. Dry it and store it in a container with some sugar to get natural vanilla flavoured sugar.