traditional method

sufficient for 12 people

500g cream
1 vanilla bean split and scraped
6 extra large [61g] egg yolks
220g caster sugar

Put the cream and vanilla bean into a microwave safe bowl and microwave on high and bring to the boil…approximately 5 minutes. In the meantime, whisk the egg yolks and caster sugar and immediately the microwave timer goes, whisk the boiling cream into the egg yolks.

Without delay scrape it back into the microwave safe bowl and microwave on medium low for 30 seconds.

Allow to stand for a few minutes, then strain it into a serving jug and cover tightly with plastic. Pierce a couple of pin prick holes in the top to allow the steam to escape and refrigerate.

for Brandy Butter click here recipe

Regardless of how fabulous your kitchne might be, managing Christmas lunch for a lot of people can be very tricky. If you have a sous vide circolator it can be very useful for everything from making or rewarming the crème anglaise, to cooking the vegetables!

sous vide method

makes approximately 700ml

1 vanilla bean, seeds only
6 extra large egg yolks
110g caster sugar
500g cream

Blend everything and bag
COOK at 82°C for 12 minutes — this is an absolutely safe temperature
Either serve immediately or rapid chill and refrigerate

Rewarm at 70°C for 12-15 minutes