Crème anglaise

1 Heat the milk and vanilla seeds in a saucepan until just before the milk reaches boiling point.

2 Beat the castor sugar, egg yolks and cornflour until light and fluffy. Gradually beat the hot milk into the egg mixture until combined – this prevents the eggs from curdling. Pour everything back into the saucepan and stir vigorously with a wooden spoon over low heat. The custard will thicken slightly and coat the back of a spoon when it’s done. (Draw a line with your finger across the spoon – if the line remains visible, the custard is ready.)