Creme Anglaise

"This pouring custard is slightly thicker than the English version but still runny. Excellent over tarts or fruit!!"
 
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Ready In:
11mins
Ingredients:
5
Yields:
2 cups
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ingredients

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directions

  • 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.

Questions & Replies

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Reviews

  1. SaderBee
    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
     
  2. RonaNZ
    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.
     
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Tweaks

  1. RonaNZ
    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.
     

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