Creme Anglaise Custard Cream - egg yolks

Method

• Using a wire whisk, work together the egg yolks and about one-third of the sugar in a bowl, until the whisk leaves a trail when lifted.
• Put the milk into a pan with the remaining sugar and the split vanilla pod and bring to the boil.
• Pour the boiling milk onto the egg mixture, whisking continuously.
• Pour the mixture back into the saucepan, set the pan over a low heat and cook.
• Srir continuously with a spatula, until the custard is thick enough to coat it.
• Do not allow the mixture to boil.
• Pass the custard through a conical sieve and keep in a cool place until completely cold.
• Stir from time to time to prevent a skin from forming.