vanilla crème anglaise
½ cups ( 375ml) single ( pouring) cream
1 vanilla bean, split and seeds scraped
4 egg yolks
¹⁄³ cup ( 75g) caster sugar Place the cream, vanilla bean and seeds in a small saucepan over medium heat, stirring, until the mixture just comes to the boil. Remove from the heat. Place the egg yolks and sugar in a bowl and whisk to combine. Slowly pour the cream mixture over the egg mixture, whisking constantly. Return mixture to the saucepan over medium heat and cook, stirring constantly, for 3– 4 minutes or until the mixture has thickened and coats the back of the spoon+. Strain into a bowl, discarding the vanilla bean, and serve warm or cold. Makes 1 ¾ cups. + To test if your anglaise is the perfect, velvety consistency, run your finger along the back of the spoon – the line should stay visible.