Creme anglaise

470ml double cream
8x egg yolks
130g caster sugar
2x tsp vanilla paste 

Heat the cream gently. While cream is getting hot, mix together eggs and sugar until smooth. ( pate a bombe)
Slowly pour half of the hot cream in to the cream, constantly mixing.
Gradually add egg mixture back to remaining milk mixing constantly.
Continue to cook
Stirring constantly until mixture coat the back of the spoon.