Ladle chilled custard sauce into 6 shallow bowls ... then slowly ladling it into a bowl of egg yolks while you whisk steadily ...

This silky rich crème anglaise recipe, packed with vanilla bean, works as a dessert sauce or makes a luscious ice cream. Plus ...

When the water boils, care­fully move the bowl with the egg to the rack ... Drizzle the soy sauce over the steamed custard; carefully swirl the dish so the soy sauce coats the surface.

This is a decadent pouring sauce with a custard base. The custard recipe below makes 3 cups and you won't need all of it so save the rest for another dessert. The caramel here also makes a great ...

Gradually add the egg yolk mixture back into the remaining ... Cut into squares and serve with extra toffee sauce and custard.