I am assuming you are meaning "Creme Anglaise" which is a base for most ice creams and Crème brûlée.
Unless the sauce is badly split/curdled, you can try to add a small amount of very cold water.About 2 tspns for 300ml of Creme Anglaise. What this does is it binds the fats/solids that have separated causing the sauce to split. Then you need to whisk and hopefully it will come back together again....if this does not work, start over again unfortunately
Yes (We)
Custard is any of a variety of food preparations based on a mixture of milk or cream, and egg yolk. Varieties of custard include creme anglaise, a pouring sauce, to crème pâtissière, a thick pastry cream.
Une anglaise folle / une folle anglaise
elle est de nationalité anglaise, elle est anglaise
No hablada Anglaise
Capote anglaise, but in reality préservatif.
creme viennoise is creme viennoise
An ice creme, is correct.
Elle est anglaise.
la crème anglaise