Creme Anglaise

Directions

• Place the milk and cream into a saucepan over a low-medium heat.
• Add the vanilla extract, if using vanilla pods, split the pods down the center lengthways and with the back of a knife scrape the seeds from the skins. Add these to the milk and cream, throw in the pods as well for extra flavour
• Heat the cream and milk until just beginning to simmer. (Bubbles appearing around the edge).
• Remove from the heat and set aside to cool slightly.
• This will also allow the vanilla to infuse before adding to the egg mix.
• Beat the egg yolks and sugar in a separate bowl, until nice and smooth
• Gradually pour in the slightly warm milk, whisking continuously, until you have a smooth liquid
• Pour the egg and cream mixture into a clean saucepan and place over a low heat,
• It’s important to keep the sauce agitated at all times while it is being heated.
• Gently heat the sauce, whisking continuously, do not rush this part of the procedure, otherwise, you could end up with the eggs scrambling.
• Continue to heat until the liquid thickens and coats the back of a wooden spoon, this may take 10 minutes or more, be patient.
• Once the cream is to the desired consistency, remove the vanilla pod and pass the sauce through a fine strainer into the serving boat