Great recipe that can help even beginner baker's achieve a rich, velvety creme anglaise / custard sauce that transforms a good dessert into an exceptional dessert.
Play with the flavors and dessert combinations for some delicious and even intriguing surprises.
I reduced the sugar in the beginning of the recipe and just before cooling the creme anglaise I put in maple syrup (use a good quality true maple syrup here) and pre prepared real bacon bits (get good quality bacon bits from the grocery store and blitz in a food processor to a fine crumb, place between paper towels and remove any residual grease/fat). Whisk them into the creme anglaise while it's still hot.
Before serving (after it has chilled and set) whisk again to get some of the bacon bits off the bottom and re combined into the creme.

I didn't put measurements in because everyone has differing tastes when it comes to savory/sweet combinations. Play around with it.

Update: my measurements based on the original creme anglaise recipe.

2 TBSP sugar mixed into egg yolks. None in the milk.

No salt. Bacon already has salt.

No vanilla.

2 additional egg yolks. 7 total.

3/4 cup bacon bits. Measured after blitzing.

1/2cup male syrup. This can be adjusted after chilled and set if needed. I recommend starting with 1/3 of a cup then adjust. You can always put more in but you can't take it out.

Note: if you happen to go to far with any of the added ingredients *don't throw it out* just stay calm and make a half batch of the original recipe (no vanilla no salt and half the sugar) and use it to temper the flavor back to where you want it.

Enjoy!