I tried to make creme anglaise for the first time recently because I love custard. I wanted to drizzle them on strawberries. But it came out runny, like milk. Is there a trick to get the heavy cream thicken. I followed a basic recipe of 1 cup heavy cream, 1/4 cup sugar, vanilla bean, and 4 egg yolks. And then I added a tablespoon of liquor for a kick. Any have better success making this cream and what's your secret?