Vanilla Custard | Crème Anglaise Recipe

Preparation

1. In a heavy saucepan take the milk.
2. Add cornstarch and sugar.
3. Next add vanilla extract or vanilla bean, scraped. 

Making Vanilla Custard

1. Mix everything and keep the pan on stovetop on a low to medium-low heat.
2. Stir so that all the sugar dissolves. Use a wired whisk for ease of use and best results.
3. Simmer on a low to medium-low heat.
4. When milk gets hot, then stir often so that the custard mixture does not stick to bottom of pan and forms lumps.
5. Continue to stir till the custard sauce starts to thicken gradually.
6. Do remember to cook on a low to medium-low heat. So do not rush. You don’t want a lumpy custard or a browned or blackened custard.
7. The sauce will thicken. continue to simmer and stir continuously till the sauce thickens more.
8. Take the sauce in a spoon and it should coat the back side of the spoon.
9. Turn the heat off and cover the pan with cotton kitchen towel or napkin. Placing a cotton kitchen towel prevents from forming the layer of skin on top.
10. Let the custard sauce cool at room temperature. Later you can keep in fridge. Do note that on cooling the sauce will thicken more.
11. You can use this custard sauce or egg-free crème anglaise to make desserts like fruit custard, bread & butter pudding, baked custard, trifle etc.

Storage

1. After the custard sauce cools down to room temperature, refrigerate it. It keeps well for 2 to 3 days in the fridge.
2. Note that the sauce will thicken more after refrigeration.