When I first started working as a chef, a good custard was the foundation of many of our restaurant desserts. We called it Crème Anglaise and it was a velvety, smooth sauce made from egg yolks, whole milk, cream, vanilla bean and sugar. You could flavour it with anything you liked such as cinnamon, nutmeg, chocolate, citrus, coffee or pistachio. These days I like to make them a little healthier, using less saturated fat and less sugar that's a lot kinder to the arteries. This custard is made…
