There's something indefinably brilliant about cooking proper food from scratch. A rooting in French technique is what makes Jun Tanaka's food so technically flawless, even when the recipes themselves are simple.
That's definitely the case with this recipe. Everything – the brioche bread, the crème anglaise and ice cream – is homemade. Stick to Tanaka's recipe, though, and you'll end up with a beautiful pudding at the end of it.