Creme Anglaise (vanilla custard)
Nothing like the stuff out of a packet, this 'real custard' (creme Anglaise) is rich, creamy deliciousness.
Servings: 2 +
- 1 cup milk 240ml
- ¼ cup heavy cream 60ml double cream
- ½ vanilla pod or ¼teaspoon extract or paste
- 2 egg yolks
- 2 tablespoon sugar (fine)
- 1 teaspoon corn starch corn flour (optional)
Warm the milk, cream and vanilla in a small pan over a low heat until it is just about to simmer (If you are using a pod, you may like to slit it open to let some of the seeds into the sauce). Remove from heat and remove the vanilla pod, if you used a pod.
While the milk is heating, whisk together the egg yolks, sugar and corn starch (if using) 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.
Traditionally, this doesn't have corn starch so you can omit if you prefer. It will just take longer to thicken or, you can use an additional egg yolk if you prefer to help things along.
If you don't have cream, you can also use all milk to make this.
Calories: 288kcal | Carbohydrates: 20g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 248mg | Sodium: 72mg | Potassium: 202mg | Sugar: 18g | Vitamin A: 895IU | Calcium: 180mg | Iron: 0.5mg