Custard and Creme Anglaise

Subtly different, Creme Anglaise is both richer and more temperamental than a good pouring custard.

The differences in preparation are really quite trivial, and for all but the grandest f entertaining, the custard alternative is probably the best bet.  It will give greater volume and much less chance of splitting

I also use an alternative of the Creme Anglaise recipe when making vanilla ice cream, doubling the amount of cream and milk


  • 4 Egg Yolks
  • 60g Castor Sugar
  • 2 tsp Vanilla Extract
  • 150ml Double Cream
  • 150ml Milk

for Pouring Custard:

  • Another 300ml Milk
  • 2 tsp Corn Flour


  • Mix the egg yolks, vanilla extract and sugar (and corn flour, if using) in a jug
  • Heat the cream and milk in a pan unit boiling, then pour into the jug
  • Whisk well until fully combined, then pour back into the pan
  • Carefully bring back to temperature, whisking all of the time.  If the mixture boils it will split so remove from heat and pour into a jug as soon as it has the right consistency


  • Use a whole vanilla pod instead of the extract – split the pot and scrape out the seeds.  Put both seeds and pod into the pan with the milk and simmer for about 5 minutes
  • If making vanilla ice cream, exclude the cornflour but increase the milk to 800ml.  The mixture does not need to thicken like custard when making ice cream

One Comment Add yours

  1. looks so good! great for winter days

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