Crème Anglaise

The classic custard, adapted to be made in a Thermomix.

Part 1

2 pints Double Cream

2 Pints Milk

2 Seeded Vanilla Pods

Place all in a heavy bottomed pot. Heat together and allow to reduce slightly. Bring to the boil, then simmer for roughly 30 minutes to thicken the cream.

Part 2

30 egg yolks

600g caster sugar

Put in the thermomix, set at 70 for 20 minutes until thickened.

Mix with the cream quickly. Chill over an ice bath to stop the cooking process.

Store in the fridge for up to 3 days. Makes roughly 4 litres.