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

Ingredients

  • 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

Method

  • 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

Options

  • 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
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One Comment Add yours

  1. looks so good! great for winter days

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