Crème Anglaise

• ½ Vanilla bean
• 250 ml Milk
• 3 Free-range egg yolks

Split and scrape the seeds from the vanilla pod. Scald the milk, vanilla bean and seeds in a heavy-based saucepan. Remove from the heat and allow the vanilla to infuse in the milk for 15 minutes. Beat together the egg yolks and castor sugar in a bowl until pale and double in volume and the sugar has dissolved. Pour half the milk onto the egg yolk mix and whisk together. Pour the mixture back in