vanilla custard (creme anglaise)

8 egg yolks
75g caster sugar
300ml milk
300ml double cream
2 vanilla pods, split

Beat the egg yolks and sugar together in a bowl until well blended

Place the milk and cream together in a pan, add the split vanilla pods scraping out the seeds, and bring to a low simmer. Turn off the heat, cover and leave to infuse for 30 minutes.

Pour a little of the hot milk/cream over the egg yolks, mix well then pour this mixture back into the milk pan.

Return to the heat and stir with a whisk until the sauce has thickened enough to coat the back of a spoon. DO NOT BOIL or overcook or you will end up with a pan of scrambled eggs.

Remove the vanilla pods and serve


Try adding a few tablespoons of whisky for a change