Yield: Yields about 2-1/4 cups, enough sauce for two 9-inch cakes.
Spiked with bourbon, rum, and grated nutmeg, this holiday-inspired cream sauce will quickly get you in the spirit.
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Make Ahead Tips
This sauce thickens to a rich, velvety consistency as it chills, so for the most luxurious texture, make it a day ahead. The sauce can be stored in the refrigerator in a tightly sealed container for 2 to 3 days. Cover the surface of the sauce with plastic wrap to prevent a skin from forming.
Crème anglaise is a delicate, sweet egg-based sauce that’s prone to curdling if overheated. So as soon as it begins to thicken, you’ll need to stop the cooking by putting the bowl in an ice-water bath. Be sure to set up the water bath before you start cooking the crème anglaise, so you won’t have to scramble at the last minute and take the risk of scrambling your sauce, too.
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