To make the crème anglaise, pour the cream and milk into a saucepan. Grate about a third of a single nutmeg into the pan, stir to combine, then bring the mixture to a simmer over a medium heat. Meanwhile, put the egg yolks, vanilla and sugar in a mixing bowl and whisk until pale. Pour over the cream mixture, whisking as you do so, to prevent the eggs from scrambling. Pour the custard back into the saucepan, place over a low heat and cook, stirring constantly, until the custard thickens enough to coat the back of a spoon. To ensure the custard is fully cooked, it needs to reach between 75 and 80C (167 and 176F). Pour the custard into a jug, cover with plastic wrap to prevent a skin from forming, and refrigerate until thoroughly chilled, at least 2 hours. You can also serve the custard warm, but I
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