Creme Anglaise – or Custard to you and me

Custard! What Englishman doesn’t love custard? Not that horror that we had at school with a nasty thick skin on it, but the gorgeous yellow vanilla rich sauce that has to accompany a Crumble or Sticky Toffee Pudding .  It is so English that the French even acknowledge the fact by naming it after us  – a rare honour indeed as France usually think any foodstuff issuing for these islands as something beneath their contempt.  So Creme Anglaise – the British salute you for services to the nation.

Yet again it follows the basic technique of Creme Pat but with a much higher liquid content.  You can make it in advance and then reheat it, but make sure you cover it with cling film touching the surface to stop a skin forming.

The Ingredients

  • 600ml full fat milk
  • 1 vanilla pod
  • 3 egg yolks
  • 2 tsp cornflour
  • 25g sugar

The Method

  • put the milk in a pan
  • slit the vanilla pod and scrape the seeds into the milk, and then put the vanilla pod into the pan
  • heat the milk until it has just boiled and allow to steep and cool slightly while doing the next step
  • whisk the egg yolks, sugar and cornflour into a smooth paste
  • pour a little of the milk into the paste and whisk until smooth
  • pour the paste back into the pan
  • bring back to the boil and stir until the custard thickens
  • take out the vanilla pod
  • if necessary push through a sieve though I have never needed to do this
  • if you are not serving it straight away, pour into a bowl and over with cling film with the cling film touching the surface so a skin doesn’t form

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