What is a dessert sauce made of milk, sugar, and egg yolks often served with steamed puddings?

The dessert sauce made of milk, sugar, and egg yolks often served with steamed puddings is créme anglaise. This classic sauce is known for its smooth and creamy texture, which is achieved by gently cooking the mixture until it thickens. The combination of milk and egg yolks creates a rich base, while sugar sweetens it, making it an ideal accompaniment to enhance the flavors of desserts like steamed puddings.

Créme anglaise is considered a foundational sauce in the culinary world, often used in French cuisine, and its versatility allows it to be paired with a variety of desserts. It can also serve as a base for other desserts or be used in various pastries, highlighting its importance in both presentation and flavor profiles within the realm of desserts.