Crème Anglaise (French for "English cream") is a light pouring custard used as a sauce. It is a mix of sugar, egg yolks and boiling milk.
To make this sauce, whip the yolks and sugar together until the yolk is almost white; add the milk little by little until all is mixed in. When all have been mixed, place the mixture in a double boiler. Stir the mixture with a spoon until the sauce coats the back of the spoon, and use it immediately. Do not cook the sauce much longer than required, or it will curdle.
