Crème Anglaise - Vanilla Sauce Ingredients egg yolks 4 pc castor sugar 50 gm flour 25 gm milk 500 ml vanilla pod 1/2 pc Method     1.  Place the yolks and sugar into a bowl whisk until almost white     2.  Split the vanilla pod in half lengthways, scrape out the seeds and add both pod and seeds to the milk, bring to the boil and remove the pod     3.  Temper the egg mixture by slowly adding half the hot milk to it while constantly stirring     4.  Stir the tempered egg mixture into the remaining hot milk, and continue to cook over a medium heat stirring constantly, until the mixture thickens slightly and coats the back of a spoon.     5.  Pass and keep warm in a bain marie or place in chiller and use cold     6.  Never attempt to reboil Crème Anglaise, due to its delicate nature it will curdle Chef's Tip     When making crème Anglaise with fresh vanilla it is also nice to leave the vanilla seeds in; it leaves an attractive finish to the ice cream and shows the customers that fresh vanilla was used. However this is a personal choice.     When using a Crème Anglaise as a sauce it can be made thicker by replacing half the milk with cream. Crème Anglaise can also be used as a base for other dishes. Such as bavarois, ice creams and some types of parfaits.     To this basic sauce can be added endless essences and flavourings (when boiling milk) to make other sauces. Chef Jos Wellman Tutor, author and restaurateur New Zealand    Read also: Chocolate Cheesecake Recipe  Super Chocolate Cookies Recipe Chocolate Ganache   Most Perfect Chocolate Cake Recipe Tiramisu Recipe     Jewish Coffee Cake Recipe