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2 cups milk ¼ cup sugar 3 egg yolks 2 tsp cornflour 1 tsp vanilla extract 5 cardamom pods (optional)
© Annabel Langbein Media
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.
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