Apple Crisp with Custard Sauce

I use the apple crisp recipe from my falling-apart Betty Crocker cookbook, received as a wedding shower gift years ago. It's good, we like it, and I've seen no reason to alter it. 

Apple Crisp

4 cups sliced pared apples
2/3 - 3/4 cup brown sugar, packed (I use the lesser amount)
1/2 cup all-purpose flour
1/2 cup oats
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg (freshly grated is best)
1/3 cup butter, softened

Heat oven to 375 degrees. Place apple slices in 8 inch square pan (or use individual dishes). Mix remaining ingredients with fingers, until mixture is crumbly, with the butter evenly distributed. Sprinkle over the apples. 
Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm with custard sauce.

Crème Anglaise aka Custard Sauce

1/2 cup milk
1/2 cup heavy cream (whipping cream) (or use 1 cup of light cream in place of the milk and heavy cream)
dash salt
2 Tablespoons granulated sugar
2 egg yolks
1 tsp vanilla extract

Heat the milk and cream in a small saucepan until just hot. (Steam should rise from the milk, but it shouldn't boil.) Whisk together the egg yolks and sugar with the salt. Add a small amount of the hot milk to the eggs, then whisk the yolk mixture back into the saucepan with the rest of the milk. Cook, stirring constantly until the sauce thickens slightly - about 175 degrees. The mixture should not boil. Remove from heat and stir in the vanilla. Strain mixture into a glass or metal bowl. Press a piece of plastic wrap or waxed paper onto the top of the sauce to prevent a skin forming. Chill. (Will keep up to 3 days.)