This versatile riff on creme anglaise can accompany any number of desserts, such as Crunchy Toffee Tortoni or Buttermilk Layer Cake. If you prefer, the sauce can be flavored with chocolate, mocha, orange, or liqueur of your choice. It can be infused with crushed coffee beans, or praline can be folded into it.

　　

Ingredients

Makes about 2 1/2 cups.

　　

Equipment:

2 medium bowls, whisk, medium saucepan, long-handled wooden spoon, large fine-mesh strainer, large bowl, larger bowl

　　4 egg yolks

　　3 tablespoons granulated sugar

　　2 cups heavy cream

　　1 1/2 tablespoons sour cream

　　1 vanilla bean, split lengthwise and scraped

　　3 tablespoons Drambuie, or to taste

　　

Step 1

1. In a medium bowl, whisk together the egg yolks and sugar until very pale yellow and smooth.

　　

Step 2

2. In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half this mixture into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture coats the back of the spoon. (It is very important to stir constantly. Do not overcook; cooking too long will result in scrambled eggs.)

　　

Step 3

3. Pour through a fine-mesh strainer into a clean bowl and immediately set the bowl over a larger bowl filled with ice cubes and cold water until chilled, stirring occasionally, about 30 minutes. Stir in the liqueur. Refrigerate, covered, until needed.

　　To prepare ahead:

　　Through step 3, the crème anglaise can be made up to 3 days ahead.

　　Spago Chocolate by Mary Bergin and Judy Gethers. Copyright © 1999 by Mary Bergin and Judy Gethers. Published by Random House Publishing Group. All Rights Reserved.Mary Bergin is one of the longest-standing veterans of Spago, where she has worked since the first restaurant was founded in the early eighties. One of the stars of Julia Child's Cooking with Master Chefs, her recipes have been featured on the Food Network, Good Morning America, and The Home Show. She was head pastry chef at Spago Los Angeles from 1987 to 1992, when she helped launch Spago Las Vegas, where she is head pastry chef today. She contributed recipes to Wolfgang Puck's Adventures in the Kitchen and is the co-author of Spago Desserts. She encourages her two children, Jackie and Anthony, to play an active role in tasting and experimenting in the kitchen.Judy Gethers, whose family has owned Ratner's, a landmark New York City restaurant, since 1905, grew up in and around kitchens. She collaborated with Wolfgang Puck on The Wolfgang Puck Cookbook and Adventures in the Kitchen. She is also the author of The World Famous Ratner's Meatless Cookbook, Italian Country Cooking, and (with Mary Bergin) Spago Desserts.Alan Richardson is an award-winning photographer whose work has been featured in Condé Nast Traveler, Esquire, Food & Wine, GQ, Self, Vogue, The New York Times Magazine, and The Washington Post Magazine. He was the photographer for The Four Seasons of Italian Cooking.