This is the last week of learning for my Pro Chef Level 1 course and appropriately enough, like finishing a fine meal, we made desserts of all kinds.

Dessert sauces can take a basic cake to a higher level. We learned all the main types of sauces that are used. They’re considered the “mother” sauces of the dessert world.

Crème Anglaise is a custard sauce that’s made on the stovetop. It’s a combination of milk, egg yolk, sugar and vanilla. Not vanilla extract—a real vanilla bean. The most popular bean used for this is the Bourbon Madagascar. Other types used are Tahitian and Mexican vanilla bean. One cuts the bean open and scrapes the seeds out - this is called the “caviar” of the bean. Both parts of the bean are used, however.