Unless the sauce is badly split/curdled, you can try to add a small amount of very cold water.About 2 tspns for 300ml of Creme Anglaise. What this does is it binds the fats/solids that have separated causing the sauce to split. Then you need to whisk and hopefully it will come back together again....if this does not work, start over again unfortunately
Crème Anglaise is French for English cream, it is a light custard made from eggs, milk, sugar and vanilla.
I am assuming you are meaning "Creme Anglaise" which is a base for most ice creams and Crème brûlée.
Yes (We)
Custard is any of a variety of food preparations based on a mixture of milk or cream, and egg yolk. Varieties of custard include creme anglaise, a pouring sauce, to crème pâtissière, a thick pastry cream.
Une anglaise folle / une folle anglaise
There is not a way to correct a cream that has curdled. After a cream has curdled it is no more good.
elle est de nationalité anglaise, elle est anglaise
No hablada Anglaise
Finding the milk was curdled meant I had to have toast and not cereal for my breakfast.
creme viennoise is creme viennoise
Capote anglaise, but in reality préservatif.
If it curdled during cooking yes (although it will not be as nice as it should be), however if it has curdled becasue it has gone bad with keeping then you should not eat it because it may make you ill.