We at home always have this dessert by itself and works great. We love it.

Does this set when refrigerated? I made custard in almost the same way and it set wonderfully...

I made this super simple Crème Anglaise to accompany the Chocolate Torte with Crème Anglaise recipe (Rouxbe). It was not as sweet as I like, but was a great topping for the chocolate torte with a few raspberries.

I put the leftover crème in the fridge for one night in a glass bowl with cling wrap over it and it was chilled, but did not set. A quick stir with a serving spoon brought the crème back to life with virtually no difference from the night before. This recipe size did not last as long as the chocolate torte, so I'll have to double the recipe next time. I liked the chocolate torte with more topping than the recipe pictured.

It was the perfect compliment to the Chocolate torte.

Could you add white chocolate to the recipe, or would you need to alter it? Thanks!

You can add a small amount of shaved white chocolate (no more an an ounce/30g or so) at the end of the cooking process prior to chilling. It will likely change the texture of the sauce, especially if served very cold--but if it tempers a bit before service, it can be stirred and brought back. The white chocolate will add sweetness and richness, but probably not impact the overall flavor profile. I'm curious now! Happy Cooking, Enjoy!

If I use this recipe with granulated sugar , what is the amount ? Thank you;)

Typically one would use less granulated sugar then icing sugar; however, since it is such a small amount of sugar, you should be okay doing a straight substitution. With that said, I suggest that you taste the crème Anglaise once you put it back into the pot and test it to see if it is sweet enough for you. Hope that helps. Cheers!

Toss the granulated sugar in a dry blender, small batches - and bam you have your dusty icing sugar. Or close to it. Better blenders do better jobs. :)

Great tip Jerry- Thanks for sharing.