Crème Anglaise, also known as Custard or English Cream, is something that so many of us in England couldn’t imagine our puddings without! It may seem like the easy option to buy a tin, carton, plastic pot, even powder BUT homemade will always be the best! Follow this simple recipe and you’ll never go back…
Ingredients
- 4 Egg Yolks
- 60g Caster Sugar
- 1Tbsp Cornflour
- 280ml Milk
- 1Tsp Vanilla Extract/Bean Paste
Directions
- Hand whisk the egg yolks and sugar for a few minutes in a medium sized heat proof bowl until pale and slightly thickened. Whisk in the cornflour.
- Meanwhile, heat the milk and vanilla in a medium sized saucepan until it begins to boil (check for bubbles on the bottom of the pan by slightly tilting it).
- Slowly pour and whisk the milk into the egg mix, starting with a small amount at a time.
- Pour the custard back into the saucepan and whisk constantly until thick (DO NOT step away – it may take a while but once it starts thickening, it goes really quickly! I also find a flat whisk works best if you have one as it gets into all the edges of the pan). Remove from the heat when you have your desired consistency.
