Tarte Tatin with Vanilla Creme Anglaise

why hello there Mr Tarte Tatin. how your lovely golden hue and slightly burnt caramel flavours entice my senses, while the aroma of baked apples completely disarms even the most seasoned connoisseurs.
I'd like to thank GourmetTraveller magazine(for the wealth of knowledge plus the step by step photo collage recipe), my sister Yusra(for determining the cause of error thus enabling me to correct my mistake and successfully churn out my very own from-scratch vanilla creme anglaise). Lastly i'd like to thank the person sitting behind the desk, who was responsible for not activating my standby duty today. thank you, merci, arigato, terima kasih, danke.
*muah! muah! muah!*

note to self: if ever a recipe calls for "stir continuously" -and/if recipe meddles with cream and eggs- remember to stirstirstir-likeyourbloodylifedependedonit. unless of course you wanna end up with a separation of bits and pieces of scrambled eggs swimming in a yellowish liquid.


I wasted:

-4 eggs
-100gms sugar
-1 vanilla pod
-200ml pouring cream
-100ml milk
-effort
-effort for washing up after
-water for washing up


Afterwhich i needed:

-all of the above
-more effort to try salvage whatever bits of pride i had left and try again.(2nd time's the charm!)