Dried-Fruit Compote with Bourbon and Creme Anglaise

Made from milk or cream, eggs and sugar and cooked on the stovetop, creme anglaise is probably the best-known custard sauce. Always use a heavy saucepan over low heat and do not increase the heat to speed the thickening process, as this may cause curdling. Tempering the eggs, or very gradually stirring hot liquid into them to warm them up, also prevents curdling. Once the sauce thickens enough to coat the back of a spoon and leaves a clear path when a finger is drawn through it, it is ready to remove from the heat.
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