Vanilla Crème Anglaise

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

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 let the vanilla infuse the creamy milk as it cools.

Beat the sugar and egg yolks together in a large bowl until smoot