Total Time
11mins
Prep 1 min
Cook 10 mins

This pouring custard is slightly thicker than the English version but still runny. Excellent over tarts or fruit!!

Ingredients Nutrition

Directions

  1. Heat milk in pot over medium heat until hot- but not boiling.
  2. In a large bowl, beat yolks, sugar& cornstarch together until well combined.
  3. Slowly beat in milk.
  4. 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).
  5. Add vanilla.
  6. Pour mixture through a fine msh sieve into a clean bowl.
  7. Sprinkle sugar lightly over the top to prevent a skin from forming.
  8. Cool, then chill.
Most Helpful

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

SaderBee September 06, 2009

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.

RonaNZ November 12, 2007