Vanilla Créme Anglaise

This is a wonderfully creamy, smooth and rich version of Creme Anglaise.

You can lighten it slightly if you wish by mixing the cream with milk, or just using single cream instead.

For about 300 ml or about 4-6 portions:

• 250-280 ml of double cream
• 1/2 of a vanilla pod, split in half and seeds scraped out
• 60 g of caster sugar (if the accompanying pudding is quite sweet already, use 40-45 g of sugar)
• 3 large egg yolks

In a small saucepan heat the cream with the vanilla seeds (you could also add the vanilla pod for extra flavour, just remember to remove from the cream later on) until it starts to boil.

Remove from the heat and let the cream infuse for about 15-20min (as well as cool down a little).

In a bowl beat the egg yolks with the sugar until pale.

Gradually pour in the cream and whisk well.

Pour the mixture back int the saucepan and set over a low heat.

Cook stirring all the time with a wooden spoon, until the cream thickens into thin custard that will lightly coat the back of the spoon.

Use it warm or cooled down, pouring over an apple crumble, tarte tatin or any other pudding of your choice.

Keep in the fridge and use within 3-4 days.