Vanilla Sauce, also called “Crème Anglaise” or “English Cream,” is a luscious vanilla custard sauce used to accompany cakes, tarts, puddings, pastries, and fruit, and can be served warm or cold. Crème Anglaise uses simple ingredients of egg yolks, sugar, milk, and is flavored with vanilla bean or pure vanilla extract. Traditional Crème Anglaise is made with milk only, but heavy cream is often used along with the milk to create a thicker and richer sauce. The traditional method for judging the doneness of Crème Anglaise is to dip a wooden spoon into the hot crème. Then use your finger to make a line along the back of the spoon; the crème should hold its shape and not run back into the track you just made. The problem with this method is that it’s hard to judge if the crème holds its shape and to conduct this test while the crème is still cooking. You can measure the doneness more accurately with an instant-read thermometer; the cream should reach at least 170 degrees F, but no more than 180 degrees F.