Crème Anglaise

• 5 egg yolks
• 3 tbsp caster sugar
• ½ vanilla pod, split in half and

Place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.

Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat.

Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gentle