Creme anglaise recipe

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Crème Anglaise, the home-made version of custard, has a completely different taste to the store-bought product. It is well worth making yourself.

  • Yield: 600 ml


  • 5 extra large egg yolks
  • 80 g castor sugar
  • 500 ml full cream milk
  • 1 vanilla pod, split
How to Make It
    To make the custard
  1. Whisk the egg yolks and sugar together until pale, thick and fluffy. Scald (heat until just before it reaches boiling point) the milk with the vanilla pod. Strain the milk and discard the pod. Slowly stir the milk into the egg mixture. Pour the mixture into a heavy-based saucepan and return the custard to a very low heat, stirring continuously until it has thickened. Do not let the custard boil.
  2. Strain through a sieve and set aside to cool to room temperature. Cover the top of the custard with a sheet of clingfilm to prevent a skin from forming and refrigerate.

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