From a very young age, one of Neven's favourite pastimes was to shadow his mother in the kitchen, watching her cook; his pastime soon became ...
5 egg yolks
3 tblsp caster sugar
½ vanilla pod, split in half and seeds scraped out
300ml (½ pint) milk
100ml (3½ fl oz) cream
Place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.
Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat.
Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gentle heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Serve hot or transfer to a large bowl. Press a sheet of clingfilm directly onto the surface of the custard to help prevent a skin from forming and leave to cool, then chill until needed. It can also be put into a squeezy bottle depending on how you want to use it. Use warm or cold as required.
Variations - Coole Swan Crème Anglaise: Add 2 tablespoons Coole Swan Dairy Cream Liqueur to the Crème Anglaise before it gets cooked to thicken.
Cook Ahead: This will keep in the fridge for 2-3 days.