DessertCreme anglaise is just the best poured on top of chocolate brownies, or to make floating islands ! This is a tricky ...

Use a little more cornflour if you like your custard thick. Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract ...

Whisk the eggs with the sugar and vanilla extract ... Put into a heavy saucepan and stir over a gentle heat until the custard coats the back of the wooden spoon lightly. Don’t let it boil ...

For the custard, whisk together the cream, milk, eggs, sugar and vanilla seeds in a heatproof bowl. Suspend the bowl over a pan of simmering water and heat through to thicken, whisking constantly.