Creme Anglaise

Instructions: Heat the milk and cream in a saucepan over low heat. Add the vanilla bean/pod to it once you have cut it length ways and scraped the seeds out. Add the scraped vanilla seeds in the milk mixture too. Beat the egg yolks and caster sugar until light and fluffy in a stainless steel bowl. TIP: Use a large bowl as the milk will later be transferred into the bowl as well. Set up a “Bain Marie” by filling up a saucepan to one third full. Place it on the gas flame and let it begin to warm. Place the bowl with the beaten egg yolk and caster sugar on the sauce pan with hot water and add the hot milk (the vanilla pod/bean now discarded) and cream to it by whisking well to mix it. Keep on whisking the mixture on low heat until it thickens. Once it is ready you will have to test it the following way: Pour some of the mixture on the back of a teaspoon- length ways, move your finger from upwards all the way downwards through the creme anglais e. If the line remains visible and is not pouring of the sides, it is cooked. If not, you need to cook it a bit longer. Last you can add the vanilla essence. Let cool and serve. ANOTHER TIP: It is not a pouring custard that needs to be served hot. If you heat it up, it will curdle(scramble). SERVE ONLY COLD .