| Crème Anglais is a smooth, sweet and custardy vanilla sauce, probably coming from Ancient Rome who would use eggs as a thickener.|
Seen another way, this vanilla custard sauce could also be looked at as ... melted Vanilla Ice Cream!
If you were to take this sauce and load it into an ice cream machine ... you'd have something wonderful going on (see the center image, below)! It's a bit heavy and eggy as a vanilla ice cream, but ... that doesn't stop it from being delicious! I personally actually really like it this way. Frozen custards make a great sugar free ice cream!
Normally, the eggs and sugar are beaten together, prior to adding the hot dairy. However, because of the fickle sugar replacements in a sugar free world, I'm changing tradition in an attempt to ensure that the sugar equivalent is truly dissolved. Don't hate me in the morning!
Note: The third photo is of a partially obscured, but totally ... Bread Pudding.
Recipe makes roughly twelve 1/4 cup servings.