Step by step

1. Add the cream, milk, vanilla seeds and pod to a heavy bottom saucepan and heat over medium heat. Bring to a soft simmer and take from the stove.

2. Place the egg yolks and sugar in a bowl. Mix on speed 7 until pale and when lifted the whisks leave a trail on the surface.

3. Lower to speed 1 and slowly stream the hot milk into the yolk mixture.

4. Pour the custard back into the saucepan and whisk over medium low heat for at least 7 minutes or until the crème anglaise coats the back of a spoon. Use immediately or store in the fridge for up to 3 days.