Cherry Crisp With Crème Anglaise (Gluten-Free)

If using tinned cherries, wash the cherries thoroughly under running water and dry them on a towel.
Preheat oven to 180 C/360 F. Tip the cherries into your baking dish and toss them with corn flour.
Add ground almonds, demerara sugar, oats, cinnamon, salt, and unsalted butter to a large bowl. Using your fingers, rub the cold butter into the mixture until it starts to resemble coarse breadcrumbs. You want to leave some bits bigger than others for texture.
Spread the crisp mix over the cherries in an even layer, and bake in the center of the oven for 40 - 50 minutes until the crisp is golden brown and the cherry juices start to bubble up to the surface.
Slit the vanilla bean lengthwise and using the edge of your knife, scrape out the seeds from the pod. Reserve the pod.
Heat the milk along with the vanilla pod in a pot under a medium flame without letting it come up to a boil.
In another bowl whisk together the sugar, egg yolks, cornflour, and vanilla seeds/extract.
Mix a little of the hot milk into the egg mixture and then stir the egg mixture into the remaining hot milk. Simmer over low heat for 5-7 minutes, stirring constantly until it starts to thicken (you want the consistency of double cream). Discard the vanilla pod and strain.
Pour into a jug and cover with cling film to stop a film from forming on the surface. Once slightly cooled, refrigerate and reheat gently before serving. (Keeps well in the refrigerator for up to a week).