Creme Anglaise

Serves: 6

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 568 ml carton of full-fat milk
• Vanilla pod, split lengthways
• 4 large egg yolks
• 2  level tbsp caster sugar
• 2  level tsp ground arrowroot

Method

1. Empty milk into a thick-based pan with vanilla pod. Heat to just below boiling point, take off the heat and put to one side for 10min. Meanwhile, egg yolks in a small bowl, add sugar and arrowroot . Beat with a wooden spoon or electric hand whisk on a low speed until pale and thick. Strain the vanilla- flavoured milk on to the yolk mixture and mix together thoroughly. Rinse out the pan, then pour the custard into the clean pan. Cook over a medium to low heat, stirring continuously, until the custard coats the back of the spoon creamily. Pour immediately into a cold jug and serve warm or chilled.

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