Vanilla Creme Anglaise

Put the milk and cream in a small saucepan. Split the vanilla bean in half using the point of a sharp knife and scrape out the seeds. Add to the saucepan along with the bean.

Bring the mixture slowly to scalding point. This is the point just before it boils.

Meanwhile, beat the egg yolks and the sugar together in a bowl until thick and pale. Slowly whisk the hot milk into the egg yolks then pour the mixture back into the saucepan.

Cook over a low heat, stirring constantly with a wooden spoon, until the custard lightly coats the back of the spoon. When you run your finger down the back of the spoon, it should leave a clear line. Immediately take the saucepan off the heat and strain the custard into a bowl.

If you are not using it straight away, sit the bowl over ice and stir regularly until cold. Cover the surface with plastic wrap to prevent a skin forming and refrigerate.

The anglaise will keep in a covered container in the refrigerator for up to 3 days. Makes about 700 ml or enough for 8 servings