Crème anglaise is one of Chef Keller’s favorite dessert sauces. Here he makes a traditional vanilla anglaise, though he notes that you can flavor the crème any way you want. Gently cooked egg yolks and sugar form a custard, which binds the crème anglaise.
Chef Keller demonstrates a technique called “tempering”—slowly bringing the egg yolks up to temperature in the custard without cooking them. This technique should prevent curdling. But if your crème anglaise does curdle, you can recover it by putting it in a blender. Watch Chef Keller make his crème anglaise here.