Chilled Orange Crème Anglaise

The ideal accompaniment to my Chocolate Orange Christmas Pudding

Hands-on time 10min, plus cooling and chilling. Cooking time about 10min. Serves 8

300ml whole milk

150ml double cream

2 medium egg yolks

2tsp cornflour

1tsp vanilla bean paste

3tbsp caster sugar

Finely grated zest 1 orange

1 Heat the milk and cream in a medium pan over medium heat until steaming, but not boiling. Meanwhile, in a heatproof bowl, whisk the egg yolks, cornflour, vanilla and sugar until smooth.

2 Gradually whisk in the hot milk mixture, then pour back into the pan. Return to medium heat and cook, whisking constantly, until slightly thickened, about 1-2min.

3 Remove from heat; whisk through orange zest. Pour into a jug; lay baking parchment or clingfilm directly on the surface to stop a skin forming. Cool and then chill until needed. Serve.

PER SERVING 159cals, 2g protein, 13g fat (8g saturates), 9g carbs (8g total sugars), 0g fibre

GET AHEAD Make, cool and chill up to 2 days ahead. Keep chilled