Creme Anglaise (vanilla custard)

Nothing like the stuff out of a packet, this 'real custard' (creme Anglaise) is rich, creamy deliciousness.

📝 Ingredients

• 1 cup milk
• 1/4 cup heavy cream (double cream)
• 1/2 vanilla pod
• 2 egg yolks
• 2 tbsp sugar ((fine))
• 1 tsp corn starch (corn flour (optional))

👨‍🍳 Instructions

1. 1Warm the milk, cream and vanilla in a small pan over a low heat until it is just about to simmer (If you are using a pod, you may like to slit it open to let some of the seeds into the sauce). Remove from heat and remove the vanilla pod, if you used a pod.
2. 2While the milk is heating, whisk together the egg yolks, sugar and corn starch (if using) in a medium bowl until they are well combined - it should go a pale yellow color and be almost glassy-looking.
3. 3Gradually add a little of the warm milk at a time to the yolk mixture, whisking so they are combined, until it has all been added.
4. 4Transfer the mixture back to the pan and warm over a low heat, stirring regularly with a wooden spoon/spatula, until it thickens up. It should just coat the back of the spoon as you take it out the mixture.
5. 5Either serve warm immediately eg as a side to pie or crumble, or transfer to two small ramekins. Cover the surface with cling wrap/film and leave to cool then put in the fridge to chill. Serve cold with berries eg redcurrants or raspberries.