Creme Anglaise is a rich, creamy, thin custard. It is ideal with so many puddings and so much better than thick gloopy custard.

1. Whisk together in a bowl the sugar and egg yolks.
2. Cut open the vanilla pod lengthwise, then with the knife scrape out the seeds. Place the seeds and pod in a saucepan with the milk and cream and gently heat until just before boiling.
3. Remove the milk from the heat and gradually pour over the egg mixture. Ensure you whisk constantly to avoid the egg cooking.
4. Return the whole custard mixture to the pan and over a very gentle heat, keep stiring until the mixture thickens.