| 500g | Sugar |
| 500ml | Water |
| 4 | Vanilla pods |
| 400ml | Double cream |
| 16 | Egg yolks |
| 700ml | Milk |
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Method
1. With the sugar, water and vanilla pods make a caramel.
2. When the caramel reaches the correct colour pour in the cream, place back on the heat and stir until all the caramel has dissolved into the milk.
3. Heat the milk and whisk over the eggs.
4. Mix with the caramel and cook out until it reaches creme anglaise stage.
Tips:
When making the caramel be sure to keep the sides of the pan clean to prevent crystallization.
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