Creme anglais and creme patisserie are the dessert sauces that all forms known as "custard" spring from. They also provide a good carrier for various complementary flavours depending on what you're serving it with. This recipe gives way to cinnamon and brandy (cognac) which are wonderful flavours for the festive season. Its also a good alternative to brandy sauce.
1 litre of milk
200g of Sugar
12 Egg yolks
1 Vanilla bean split
1/4 tsp cinnamon
Boil up the milk with the vanilla bean, cinnamon & cognac, but once boiling, turn down to simmer.
Sabyon the sugar and the egg yolks (in a bain marie)
Pour on the milk
Mix till thickened
Strain through a fine sieve & serve.