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Crème Anglaise
Serve this sauce with Christmas pudding for a Traditonal Christmas lunch.
ingredients
1 vanilla bean
1 litre milk
4 tablespoons caster sugar
8 egg yolks
method
Cut the vanilla bean in half lengthways. Put the milk, sugar and vanilla bean into the saucepan and heat until almost boiling. Scrape the insides from the vanilla bean into the milk, then remove from the heat.
Beat the yolks until pale. Pour the heated milk onto the beaten yolks, stir and return to the pan. Stir over a low heat until the custard starts to thicken and coats the back of the spoon. Immediately take off the heat and pour the custard into a bowl to cool. Just before serving, remove the vanilla bean.
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