how do you make a creme anglaise?

No idea, but I'd check out www.epicurious.com to get the answer.

Start with 100 gallons heavy whipped cream, add Rowan Atkinson, refrigerate overnight.

I'd refer to the French culinary master herself, Julia Child. The basic ingredients are egg yolks, sugar, boiling milk and vanilla extract.

Directions would help :) Beat the sugar into the egg yolks and continue beating for 2 to 3 minutes until the mixture is pale yellow. While beating the yolk mixture, very gradually pour on the boiling milk in a think stream so that the yolks are slowly warmed. Pour the mixture into a saucepan and set over moderate heat, stirring slowly and continuously with a wooden spoon until the sauce thickens just enough to coat the spoon. Don't let the custard come near the simmer. Then beat the sauce off heat for a minute or two to cool it. Strain through a fine sieve and then stir in the vanilla extract.