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Crème Anglaise

Image may contain Cutlery Fork Home Decor Bowl and Pottery
Photo by Chelsea Kyle

Instead of using cream or half-and-half in this classic dessert sauce, I prefer using milk. It keeps the sauce light, tasty, and simple, but the mixture will not appear as thick as some other versions of crème anglaise. This can be served with any dessert, but I especially like it over fresh fruit.

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