Fresh custard

Fresh custard

By
From
Desserts
Makes
750 ml

Crème anglaise means English custard, and this doesn’t mean the glow-in-the-dark yellow stuff. The most important thing is to make sure the mixture doesn’t boil when the eggs are added. You need to heat it up just enough to cook the eggs. The custard is ready when it coats the back of a wooden spoon. You could also mix it with a whisk when the bubbles start to disappear, then pass through a sieve as soon as possible.

Ingredients

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

Method

  1. Beat the egg yolks and sugar together in a bowl until well blended.
  2. Place the milk and cream in a saucepan. Split and scrape the inside of the vanilla pod into the milk and cream and bring to the boil.
  3. Once the milk and cream are boiling, pour a little onto the eggs and mix well, then pour back into the pan. Return to the heat and using a whisk, lightly stir the mix to thicken; do not boil.
  4. As the egg yolks warm, the cream will thicken to create a custard. Keep stirring until it coats the back of the spoon. Remove from the heat and pass through a sieve and leave to cool. The custard can now be served warm or stirred occasionally until it cools.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again