Creme Anglaise is NOT pudding. I have been making this recipe since it first appeared in cooking light and it’s a lovely throwback dessert. You do have to put the work in to thicken the custard but don’t expect a pudding like consistency.
This did not work for me. It was milk and egg slop. There is nothing in the recipe to make the pudding part solidify. I doubled it too, so I wasted 8 eggs! Big dissappointment.