Egg whites in Crème Anglaise I have seen different recipes for Crème anglaise. Some use only yolks, others uses whole eggs with white. 

I usually like this "eggy" taste which may comes from the egg whites, but I would like to know which should be the proper way to make crème anglaise.
The proper way (French Larousse Culinaire reference) is to use only egg yolks.

But like everything else in cuisine recipes, whatever you like is good enough.