Crème Anglaise

Method 1. Place the milk in a saucepan. Scrape the seeds from the vanilla pod and add the seeds and the pod to the milk. Cook for 5 minutes, bringing to boiling point.

Meanwhile, place the yolks in a heatproof bowl. Add in the caster sugar and whisk lightly to combine.

Place the yolk sugar mixture over a pan of simmering water for a few minutes, whisking constantly.

Transfer the yolk mixture to a mixing bowl. Strain the hot milk and add in steady steam to the yolk mixture, whisking as you do. Whisk until the mixture thickens into a crème Anglaise.