Crème Anglaise

• 360 ml whole milk
• 180 ml double cream
• 65 g

In a saucepan, bring the milk, cream and sugar to the boil with the vanilla pod. Whisk the egg yolks in a bowl, then whisk them into the boiling liquid; remove the vanilla pod. Strain the mixture back into the pan and cook it over a low heat, stirring constantly, until it is slightly thickened. Be careful not to let the sauce boil, or it will scramble. Pour the thickened sauce into a bowl set o