Vanilla Custard // Creme Anglaise

Really simple vanilla custard for pouring. This is also known as Creme Anglaise or Vanilla Sauce.

It's pretty easy to make and is the perfect accompaniment to anything from sponge cakes to bread and butter pudding.

►You will need:

• 4 egg yolks
• 1tsp vanilla - add more to taste
• 2tsp cornflour
• 625ml (21 fl oz) full fat milk or cream
• 30g sugar

Method:

1. Heat milk/cream in a pan - add a little of the sugar and stir. The milk needs to be hot but not at a full boil
2. Mix the yolk, sugar, cornflour and vanilla until smooth and pale then add the milk in whilst stirring. You must add the milk slowly.
3. Pour the mixture back into the pan and heat slowly whilst stirring for 5-10 minutes or until the mixture has thickened enough to coat the back of a spoon.
4. Remove from the heat and allow to cool for 10 minutes before serving, or, pour into another container placing some clingfilm/plastic wrap over the top of the mixture to prevent a skin forming.