Creamy Custard Sauce with Fruit (Crème Anglaise aux Fruits) Crème 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. 3 egg yolks, slightly beaten 3 to 4 tablespoons granulated sugar Dash of salt 1 cup milk 1/2 teaspoon vanilla extract 2 to 3 cups assorted fresh fruit* Mix egg yolks, sugar and salt in a heavy saucepan. Stir in milk gradually. Cook over low heat, stirring constantly, until mixture coats a metal spoon, 15 to 20 minutes. Do not boil. The custard sauce will thicken slightly as it cools. Remove sauce from heat; stir in vanilla extract. Place saucepan in cold water until sauce is cool. Cover and refrigerate at least 2 hours but no longer than 24 hours. Serve over fruit. Yields 4 to 6 servings. * Blueberries or raspberries and sliced peaches or strawberries and cubed pineapple