Recipe for Crème Anglaise (French Egg Based Custard)

Ingredients:
500ml Full Cream Milk (or half Cream to Milk)
4 Extra Large Free Range Eggs
90 ml Castor Sugar (6 Tbsp)
1.5t Arrowroot or Corn starch
½ Vanilla Pod, Scraped (Keep the other half to put in your Castor Sugar to make Vanilla Sugar)

Instructions:

1. Combine the Milk and Vanilla Seeds. Gently heat the milk until hot but not boiling.
2. Remove from the heat and place the lid on. Leave to infuse for 5 minutes.
3. Cream the Yolks, Sugar and Arrowroot until combined and smooth.
4. Temper the Hot Milk into the Egg Mixture slowly while stirring. Strain through a sieve to remove Egg membranes.
5. Return to low heat and stir constantly until the custard stats to thicken covering the back of a wooden spoon.
6. Remove from the heat and serve warm or cover with baking paper and allow to cool.