Crème Anglaise

This light vanilla custard sauce adds an elegant flourish to desserts. Purists don't add any cornflour but I find that it helps to ensure a thick, velvety custard. For a thicker custard, use an extra teaspoon of cornflour.

• 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.) Gently reheat when required.