If you like desserts, you really want to know how to make this.
Ingredients:
4 egg yolks
1 heaped tablespoon caster sugar
1 level tablespoon cornstarch
1 pint creamy milk
Beat the egg yolks with the cornstarch and sugar until really silky and pale.
Add about a third of a pint of milk, warmed to slightly above blood temperature. Stir well, over a low heat. Gradually add the rest of the milk, stirring and warming all the time. By the time you're finished, the creme anglaise will be thick enough but will still pour.
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