Prep 1 min
Cook 10 mins
This pouring custard is slightly thicker than the English version but still runny. Excellent over tarts or fruit!!
- 2 cups milk or 2 cups 10% cream
- 6 egg yolks
- 1⁄4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- Heat milk in pot over medium heat until hot- but not boiling.
- In a large bowl, beat yolks, sugar& cornstarch together until well combined.
- Slowly beat in milk.
- Transfer back to pot& cook over medium low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon (about 5- 7 minutes).
- Add vanilla.
- Pour mixture through a fine msh sieve into a clean bowl.
- Sprinkle sugar lightly over the top to prevent a skin from forming.
- Cool, then chill.
Thanks for such a wonderful recipe. I made a Plum cake and the Creme Anglaise warm poured over it was terrific. This is a keeper. SaderBee
I substituted arrowroot for cornstarch and served this warm over baked apples. I also didn't bother straining it. This makes a lovely traditional custard without the expense of buying custard powder. We don't have this sort of thing often so it seems a waste to have custard powder sitting in the pantry for ages. Thanks for the recipe.