Creme Anglaise

[Sweet Sauces]

290ml/½ pint milk

1 vanilla pod or a few drops of vanilla essence

2 large egg yolks

1 tablespoon caster sugar

1. Heat milk and vanilla pod, if using, and bring slowly to the boil.

2. Beat the yolks in a bowl with the sugar. Remove the vanilla pod, and pour milk on to the egg yolks, stirring steadily. Mix well and return to the pan.

3. Stir over a low heat until the mixture thickens sufficiently to coat the back of a spoon (about 5 minutes). Do not boil. Strain into a chilled bowl.

4. Add vanilla essence if you did not use a vanilla pod.