Crème anglaise

• 500 ml milk, or half milk and half double cream
• 1 vanilla pod, split open
• 5

Pour the milk, or milk and cream, into a heavy-based saucepan. Scrape the tiny seeds out of the vanilla pod into the milk, then add the pod too. Heat until bubbles start to form round the edge of the pan, then remove from the heat and set aside to infuse for 20 minutes.

Meanwhile, put the egg yolks and sugar in a heatproof bowl set over a pan of hot water and whisk until thick and a pal