4 – Eggs
200 – Caster Sugar
100 – Plain Flour
1 – Vanilla Pod
500 – Milk

Whisk the eggs and sugar until light and fluffy. Add the flour mix well. Boil the milk and vanilla pod in a pan. Temper the eggs by ladling in some hot milk while whisking. Now add the temered eggs back into the pan. Bring to the boil while whisking. Cook out the mxture untill it begins to thicken. Once the anglaise has thickend to stiff nappe pour into a bowl resting on ice. Then make a cling film cartouche to prevent a skin forming and allow to cool.