Simple vanilla sauce or Crème anglaise

500 ml full-fat milk
250 ml sweet cream
1 vanilla bean, split open
7 egg yolks
110 g fine caster sugar (white or golden)
pinch of sea salt


In a pot, add the milk, cream, vanilla bean, and warm on low heat. When the mixture begins to show smoke, turn off the heat.

In a bowl, with a hand whisk, mix the egg yolks with sugar and salt for 20 seconds. Afterwards, continue whisking, and slowly add the hot milk until fully incorporated. Pour the contents of the bowl back into the pot and heat on a low heat for about 6-8 minutes, mixing ALL THE TIME, until the mixture has thickened, and the back of a spoon dipped in the sauce is clean after running your finger down the centre. Pour into a clean bowl. Cool completely – it is best to put the bowl in another bowl with ice and cover with cling film so a skin does not form on top.