Recipe by Bev
A rich silky vanilla custard sauce to serve with poached fruits, cakes and puddings, creme anglaise is very easy to make. But remember, once the egg yolks are added, the sauce must never come to a boil or the eggs will curdle. It is useful to have on hand a large bowl filled with ice cubes into which you can plunge the saucepan and stop the cooking immediately.
Top Review by Aaliyah's&Aaron'sMum
DH said 'Wonderful'! I am not a big fan of English Custard I have to admit, so I had picked this recipe for him! And he did not hesitate in finishing off my share as well (so, this is his rating)! Made minor changes though since I was making it for trifle pudding. I used 1 1/2 cups of double cream and 1/2 cup milk as I wanted to make it richer, used 3 egg yolks instead of 4 (realised I only had 3 eggs after I started off with the cream and milk :oops:), reduced the sugar just a bit and used 1 whole vanilla pod. Oh a tip, if the custard does curdle, take it off heat, add 1 tsp cornflour and give it a good whisk, it will turn smooth and creamy again and won't change the taste. Thank you for sharing your recipe.
- 1 1⁄2 cups milk
- 1⁄2 cup heavy cream (or whipping cream)
- 1⁄2 vanilla beans, split legthwise or 1 teaspoon vanilla extract
- 4 large egg yolks
- 1⁄2 cup sugar
Directions See How It's Made
- Pour the milk and cream into to medium-sized saucepan.
- If using vanilla bean, scrape the seeds into the pan and then add the bean itself.
- Heat the milk until bubbles appear around the edge.
- Remove the pan from the heat and set aside for 15 minutes to let the milk absorb the vanilla.
- Remove and discard the bean.
- Beat the egg yolks with the sugar and vanilla extract, if using, until light and foamy, about 3 minutes.
- Starting with a few tablespoons, very gradually stir in the hot milk.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard starts to thicken slightly.
- Be very careful not to let the custard come to a boil or it will curdle.
- Allow the custard to cool completely and refrigerate.
- Variation: Flavor your custard with the grated zest of 1/2 lemon or orange instead of the vanilla.
- Or add a TBS or so of Grand Marnier, kirsch, or Kahlua to the finish custard.