2 vanilla bean, seeds scraped
8 eggs yolks
50g (¼ cup) caster sugar
600ml whipping cream
Heat the milk with the vanilla beans and scrape seeds in a large sauté pan. Bring to the boil and then remove from the heat.
Whisk the egg yolks and sugar in a large bowl until thick and pale. Pour in half of the hot milk, gently whisk to combine, then whisk in the remaining milk. Strain the mixture into a saucepan and over medium heat stir constantly with a wooden spoon until the custards consistency is like pouring cream.
Pour into a bowl and cool for in the fridge for a few hours.
Whisk the cream until medium–firm peaks form. Fold through the cold crème Anglaise and serve as a side to your favourite dessert.
Video of this recipe available here: