Creme Anglaise

• 1 vanilla pod
• 500 ml milk
• 6 egg yolks

Split the vanilla pod and place in a saucepan. Pour in the milk and bring slowly to the boil. Beat the egg yolks with the sugar until pale and thick. Remove the vanilla pod and pour the milk into the eggs, stirring continuously. Pour the custard back into the saucepan and stir over a low heat until the mixture begins to thicken and coats the back of a spoon. Do not allow to overheat or boil, or