Creme Anglaise

Submitted by CountryLady

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

 

• Ready In: 11mins
• Ingredients: 5
• Yields: 2 cups

ingredients

• 2 cups milk or 2 cups 10% cream
• 6 egg yolks
• 1⁄4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla

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.

Reviews

[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

 

[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.