Custard (Creme Anglaise)



Click the image to view a gallery of images for this recipe!

Source The English Kitchen

Preparation Time

ServesMakes about 3 cups

8 egg yolks
75g caster sugar
300 ml whole milk
300 ml double cream
1 vanilla pod split

1. Beat the egg yolks and sugar together in a bowl until well blended. Place the milk and cream in a saucepan with the vanilla. Scrape the insides of the vanilla pod into the mixture before you add it. Bring the mixture just to the boil.

2. Pour a little of this mixture into the eggs to temper them, and beat it together well. Pour this back into the pan and whisk together. Return to the heat and using a whisk, lightly stir until it begins to thicken. DO NOT BOIL.

3. As the egg yolks warm, the cream will get thicker and create a custard. Keep stirring until it coats the back of a wooden spoon. Remove from the heat and pass through a fine sieve. Leave to cool a bit before using. Serve warm or allow to cool completely,stirring occasionally.


There are no comments for this recipe yet. Login or Sign up to be the first to comment!