500ml (2 cups) milk
125g (scant ⅔ cup) caster (superfine) sugar
1 vanilla pod, split lengthways
6 egg yolks
Put the milk in a saucepan with two-thirds of the sugar, add the vanilla pod and bring to the boil over a medium heat.
Meanwhile, whisk the egg yolks and remaining sugar together in a bowl to a light ribbon consistency.
Pour the boiling milk on to the egg yolks, whisking continuously, then pour the mixture back into the saucepan.
Cook over a low heat, stirring with a wooden spatula or spoon, until the custard lightly coats the back of the spatula. When you run your finger through, it should leave a clear trace. Immediately take the pan off the heat.
Unless you are serving the crème anglaise warm, pour into a bowl and leave to cool, stirring occasionally to prevent a skin forming. When cold, pass through a chinois.
The custard will keep in a covered container in the fridge for up to 3 days.
