Everyone deserves a well-earned break now and then and if you’re the type of person who would like to combine a trip abroad with a delicious cooking experience, this is the prize for you!

Fresh egg custards are very delicate in nature and can curdle very easily. It thickens or hold together because of the egg yolk. To prevent it curdling or splitting:

• Ensure your milk is at boiling point when adding to the egg mixture, this will drastically reduce the time it is actually cooking

• Temper the mixture. Tempering means readying a mixture, in this case making sure it does not get shocked by sudden heat.

• Don’t forget to add the flour Most recipes for fresh egg custards do not contain flour, mine does! Why? Because a little flour helps to stabilise the mixture, to thicken it and most professional chefs do it . . . although they wont tell you!

• Do expect this mixture to go thick, thick like a packet mix. As soon as it thickens slightly and coats the back of the spoon it is ready. remove from the heat immediately and strain into a clean bowl

When making a Crème Anglaise, if you want it quite thick replace half the milk with cream

Ensure your eggs are fresh (they can/should have a 4 - 6 week shelf life). As eggs (yolks) get stale, they lose their thickening properties. For how to tell if your eggs are fresh <click here>

Never attempt to re boil a fresh Crème Anglaise, due to its delicate nature it will curdle. If you want to use it hot, use it straight away