Creme Anglaise is probably the most important sauce in French cooking. It is the base for ice creams, bombes and Bavarians, and is the basis of many molds and custards. By itself it is delicious spooned over plain cakes, pastries and fruit.
Yield: 4 to 6 servings
* Blueberries or raspberries and sliced peaches or strawberries and cubed pineapple
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