Nothing like the stuff out of a packet, this 'real custard' (creme anglaise) is rich, creamy deliciousness.
creme anglaise recipe, custard from scratch, easy dessert
Servings: 2 +
Calories: 288 kcal
60ml double cream
or 1/4tsp extract
Warm the milk, cream and vanilla in a small pan over a low heat until it is just about to simmer. Remove from heat and remove the vanilla pod.
While the milk is heating, whisk together the egg yolks, sugar and corn starch in a medium bowl until they are well combined - it should go a pale yellow color and be almost glassy-looking.
Gradually add a little of the warm milk at a time to the yolk mixture, whisking so they are combined, until it has all been added.
Transfer the mixture back to the pan and warm over a low heat, stirring regularly with a wooden spoon/spatula, until it thickens up. It should just coat the back of the spoon as you take it out the mixture.
Either serve warm immediately eg as a side to pie or crumble, or transfer to two small ramekins. Cover the surface with cling wrap/film and leave to cool then put in the fridge to chill. Serve cold with berries eg redcurrants or raspberries.
Creme anglaise ('real custard')
Amount Per Serving
Calories from Fat 171
% Daily Value*
Total Fat 19g
Saturated Fat 10g
Total Carbohydrates 20g
* Percent Daily Values are based on a 2000 calorie diet.