No one would deny that most desserts are improved by vanilla sauce—otherwise known as crème Anglaise. And while it may seem like a lot of extra effort to whip up a batch at home, it’s actually incredibly simple and infinitely adaptable to various flavor combinations (try adding a dash of fruit liqueur or a pinch of warm spices).
Vanilla sauce requires no fancy tools, and you may already have all of the ingredients you need on hand. When it comes time to combine the hot milk with the eggs, be sure to continue whisking vigorously so as not to scramble the yolks. Otherwise, it’s a straightforward procedure that you’ll master in no time. Serve the vanilla sauce over German sweet rolls, apple strudel, or bread pudding.