Creme Anglaise

• 2 cups milk
• ¼ cup sugar
• 3 egg yolks
• 2 tsp cornflour
• 1 tsp vanilla extract
• 5 cardamom pods (optional)

Heat the milk in a pot. While it is heating, put the sugar, egg yolks and cornflour in a bowl and whisk to combine.

Mix a little of the hot milk into the egg yolk mixture, then stir the egg mixture into the remaining hot milk. Add vanilla and cardamom pods, if using. Stir over a low heat until thickened slightly, then allow to simmer for another 40-50 seconds, stirring gently.

If you’re not using the Crème Anglaise at once, cover the surface with waxed paper to prevent a skin forming. (It will keep in a covered container in the fridge for a week, so can prepare ahead which is great!) Gently reheat when required.

* Makes: 2 Cups

* Source: Annabel Langbein – Free Range Cookbook