Crème Anglaise à Verser

Ingrédients

1. 1

   In a heatproof bowl, beat the egg yolks and sugar together with a wooden spoon until combined.

2. 2

   Heat the cream in a medium saucepan with the salt and the vanilla pod until hot but not boiling - you will see it start to steam. Pour the hot cream over the yolks slowly and steadily, whisking without stopping. An extra pair of hands helps here: one pours while the other whisks.

3. 3

   Set the bowl over a pan of simmering water and cook for about 8 minutes, whisking continuously with a balloon whisk, until it thickens. It is ready when the bubbles vanish, or when a wooden spoon drawn through the middle leaves a trail that holds for a second.

4. 4

   Lift out the vanilla pod, split it lengthways and scrape the seeds back in. Pass the custard through a fine sieve if there are any lumps, then pour into a jug and serve at once.

5. 5

   To hold it hot, stand the jug in a pan of hot water and lay clingfilm directly on the surface of the custard so no skin forms. To use it cold, cover and refrigerate for up to a day.