Creme anglaise ('real custard')
Nothing like the stuff out of a packet, this 'real custard' (creme anglaise) is rich, creamy deliciousness.
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Servings: 2 +
- 1 cup milk 240ml
- 1/4 cup heavy cream 60ml double cream
- 1/2 vanilla pod or 1/4tsp extract
- 2 egg yolks
- 2 tbsp sugar (fine)
- 1 tsp corn starch corn flour
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.
Calories: 288kcal | Carbohydrates: 20g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 248mg | Sodium: 72mg | Potassium: 202mg | Sugar: 18g | Vitamin A: 17.9% | Calcium: 18% | Iron: 2.7%