Sauce anglaise is really a fancy way of saying custard sauce, a traditional sauce which goes well with many puddings and pies.
1 vanilla bean
zest of half an orange
600ml double cream
50 ml cointreau
5 egg yolk
150g caster sugar
Sauce Anglaise:Place the cream in a saucepan with the vanilla bean and orange zest. Bring the cream to a simmer and remove it from the heat. Leave it to stand for a few minutes for the flavours to infuse.
Place the egg yolks in a bowl with the sugar and beat them together until it is a pale creamy yellow. Strain the cream removing the zest and vanilla bean and whisk it into the egg yolks, then return the mixture to the saucepan.
Place the cream over a low heat and stir it constantly with a wooden spoon until it thickens (make sure that the temperature isn't to high or you will end up with scrambled eggs). When the sauce coats the back of the spoon it is ready, remove it from the heat and keep warm until ready to serve or alternatively serve it cold. To keep it warm for up to an hour place the sauce in a bowl and cover it with cling film. Place the sauce over a saucepan of water that has been boiled.