Crème Anglaise recipe

1. Heat the milk to just boiling with vanilla pod or vanilla essence.

2. Mix the egg yolks and sugar. Stirring all the time over a low add the heated milk until the custard thickens (it forms ribbons on the face), without forming lumps. Do not boil.

3. When thickened, stop the cooling process by pouring through a sieve into a chilled bowl. Hurry this process or your custard will turn into scrambled egg! Cover to prevent a skin from forming.