Custard (Creme Anglaise)
Ingredients
- 1 vanilla bean (Note 1)
- 1 cup / 250ml heavy / thickened cream (Note 2)
- 1/4 cup / 65 ml milk (whole or reduced fat, not zero fat)
- 3 egg yolks
- 1/4 cup / 50g white sugar, preferably caster / superfine
Instructions
- 1
Using a small knife, cut a slit down the length of the vanilla bean then scrape out seeds (see video).
- 2
Place cream, milk and vanilla seeds + vanilla bean into a small saucepan over medium heat. When it just comes to simmer, remove and cool for 5 minutes.
- 3
Meanwhile, place yolks and sugar in a bowl. Whisk for 2 minutes until it becomes a bit pale.
- 4
Remove vanilla pod from milk and discard.
- 5
While whisking, SLOWLY pour milk into the eggs. Then pour it back into the saucepan.
- 6
Return to low heat (can use medium low if on electric). Whisk regularly for first 3 minutes, then pretty much constantly for the next 5 minutes, or until the custard coats the back of a spoon. You should be able to draw a path (see video).
- 7
Remove from heat.
- 8
Optional: strain to make extra silky smooth.
- 9
Keeps for 3 days in the fridge. Custard will thicken slightly more as it cools to room temperature. Do not freeze. See note 3 for suggested uses.
