As there is no French word to match the English word for custard, crème anglaise is the term used for a custard of pouring consistency. It is delicious when served with fine desserts.

Ingredients

• 1 vanilla pod
• 1 cup whole milk or cream
• 3 egg yolks
• 2-3 tblsp sugar

Method

1. Split the vanilla pod and scrape out the seeds. Place in a saucepan with the milk and cream and heat to boiling point.
2. Cream the egg yolks and sugar together and then stir in the hot milk. Return to the saucepan and heat, preferably in a double boiler and then cook stirring over a low heat until the custard has thickened to where it will coat the back of a wooden spoon. Cool, then chill.

Cooks Tips

- Place the vanilla pod (once the seeds have been removed) into the sugar canister to create vanilla sugar. - If you do not have a vanilla pod, use 1 tsp vanilla essence.