Vanilla crème anglaise

Preparation info
  • Makes about

    300 ml

    • Difficulty


Appears in
Gourmet Food for a Fiver

By Jason Atherton

Published 2010

  • About


  • 125 ml double cream
  • 125 ml whole milk
  • 1 vanilla pod


  1. Put the cream and milk into a heavy-based saucepan. Split the vanilla pod lengthways and scrape out the seeds with the back of the knife. Add these to the pan along with the empty pod and heat slowly until it is almost starting to boil. Take off the heat and set aside to infuse for 10 minutes.
  2. Beat the sugar and egg yolks together in a large bowl until smooth a