Custard (aka Creme Anglaise)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
5
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Calories
242 kcal
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Course
Dessert
Custard (aka Creme Anglaise)
Description
This classic custard starts by infusing cream and milk with fresh vanilla bean seeds, creating a rich aromatic base. Egg yolks and sugar are whisked until pale before the heated vanilla mixture is slowly incorporated to temper the eggs. The mixture is gently heated, whisking continuously until it thickens to a consistency that coats the back of a spoon, indicating readiness. Straining is optional but creates an extra smooth texture.
The result is a creamy, silky custard with prominent natural vanilla notes from the bean. It can be used as a sauce over fresh fruit, baked desserts like bread pudding, or pancakes and waffles, adding a luscious texture and flavor.
Use heavy cream with 35% or more fat for a richer custard, but lower fat creams work with longer reduction. Custard keeps in the fridge for up to 3 days and thickens further when cooled. It is not suitable for freezing.
Ingredients
- 1 vanilla bean Note 1
- 1 cup / 250ml heavy cream thickened cream, Note 2
- 1/4 cup / 65 ml milk whole or reduced fat, not zero fat
- 3 egg yolk
- 1/4 cup / 50g white sugar preferably caster or superfine
Instructions
- Using a small knife, cut a slit down the length of the vanilla bean then scrape out seeds (see video).
- 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.
- Meanwhile, place yolks and sugar in a bowl. Whisk for 2 minutes until it becomes a bit pale.
- Remove vanilla pod from milk and discard.
- While whisking, SLOWLY pour milk into the eggs. Then pour it back into the saucepan.
- 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).
- Remove from heat.
- Optional: strain to make extra silky smooth.
- 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.
Notes
- Using fresh vanilla bean yields the best flavor, but 1 teaspoon of vanilla bean paste or extract can substitute.
- After infusing, rinsed vanilla pods can be dried and placed in sugar to create vanilla-infused sugar for other uses.
- Heavy cream with 35%+ fat content produces a richer custard, though lower fat creams can be used with slightly longer cooking.
- Custard keeps refrigerated for up to 3 days and thickens as it cools; do not freeze.
- Leftover egg whites from this recipe can be used in other dishes; a collection of egg white recipes is available separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 82g | |
| Calories | 242cal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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