This is a vanilla sauce that you can use with souffles, ice cream, or almost any other desserts that would normally go well with vanilla. This is not for beginners, it is very difficult to gauge the correct temperature and not overcook the eggs without a candy thermometer.
A classic, always very nice. The only tip I can add is to temper the eggs by adding a small amount of milk to the yolk mixture first (enough to make the yolk mixture fairly hot) before pouring into the hot pot. This will help prevent the eggs from cooking in lumps in the mixture. - 01 Jun 2003 (Review from Allrecipes US | Canada)
Small point - step 3 mentions egg whites. Give this recipe to a novice & they would be wondering what to do as there are none in the recipe. That aside, great recipe & method. I made some saffron & honey ice cream from it. - 21 Aug 2008 (Review from Allrecipes US | Canada)
this is a ood recipe however try replacing some of the milk with cream for example if your using 1L of milk try using 600ml milk and 400ml double cream this gives you a much richer creamier end product oh and in response to another review if hyou need to use flour to thicken the sauce then you have not cooked the egg out enough, keep stiring over a low heat untill the sauce coats the back of a spoon, if you make a line on the spoon with your finger, it will stay there when ready - 26 Nov 2009 (Review from Allrecipes US | Canada)