Crème Anglaise


PREP TIME 5 minutes
COOK TIME 15 minutes


3 egg yolks
¾ cup sugar
300ml Ashgrove cream
1 vanilla pod

To serve;
Handful of cherry cheeks
Honeycomb (see recipe on website)
Spoonful of apple berry jam (see recipe on website)


Step 1
In a bowl, separate 3 egg whites from the yolks. Place yolks in a bowl (you can put aside the egg whites and use these for another recipe).

Step 2
On top of the yolks, pour the sugar and start to whisk together immediately until well mixed.

Step 3
Pour the cream into a pot. Remove the seeds from the vanilla pod and place the seeds into the cream as well. Heat through until approx 85ºC.

Step 4
Pour the cream mixture into the egg yolks and sugar whilst continuously whisking.

Step 5
Once mixed together, pour back into the pot and place over heat. Continue to whisk until at desired consistency.

Step 6
Let mixture cool whilst plating up the rest of the dish. Serve over the top of chopped muffins and a dollop of jam. Then place cherry cheeks, honeycomb and chervil on top.