Step 1

Place half the milk and half the vanilla essence in a medium heavy-based saucepan. Heat over low heat, stirring occasionally, for 5 minutes or until the milk just comes to the boil. Remove from heat and set aside.

Step 2

Whisk half the egg yolks and half the sugar together in a heatproof bowl until thick and pale.

Step 3

Gradually stir the milk into the egg mixture.

Step 4

Place the heatproof bowl over a saucepan of simmering water (make sure bowl doesn't touch the water, as this will cook the custard too quickly). Cook, stirring constantly, for 25 minutes or until the custard coats the back of the spoon.

Step 5

Stir in half the cream. Strain creme anglaise through a fine sieve into a heatproof jug.

Step 6

Repeat with the remaining ingredients.

Step 7

Reheat, if necessary, and serve with the golden syrup & almond puddings (see linked recipe).