English Cream Custard

  • 81saves
  • 20min

Crème Anglaise, or "English Cream," is a delicious pourable custard. Serve it alongside sweet pies, tarts, or chocolate desserts, or use it as a base for making ice cream.

Zoë Harpham

Ingredients

Serves: 8 

  • 4 egg yolks
  • 1 tablespoon cornflour
  • 1/4 cup caster sugar
  • 600ml low-fat milk
  • A few drops of natural vanilla essence (optional)

Directions

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Pour the milk into a saucepan and bring to the boil.
  2. Meanwhile, combine the egg yolks, cornflour and sugar in a heatproof bowl and whisk until smooth.
  3. Remove the hot milk from the heat and slowly pour the milk onto the egg yolk mixture in a steady stream, whisking constantly.
  4. Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon until thickened. (You should be able to draw a line through the custard on the back of the spoon using your finger: if the line is well-defined, the custard is ready.)
  5. Remove from the heat and strain into a jug. Flavour with a few drops of vanilla essence, if you like, and serve hot.
  6. Note: if you will not be serving the custard immediately, strain the custard into a bowl set over an ice bath to cool. Refrigerate before using, or up to three days.

cook's tips

Vanilla adds a lovely flavour to custard but you can add other flavourings such as a little grated orange zest or 2 tablespoons of brandy, rum or liqueur to the custard.

Similar Recipes

Reviews (6)

courtney
10

I've made this a half dozen times now - a quick, easy tasty dessert - I use extra corn flour to thicken it up a bit - 14 Jun 2011

mel_sutcliffe
7

mmmmm, really yummy custard - 12 Aug 2010

philippa
5

So much nicer to do it this way rather than using custard powder. Beware: do not let the mixture come to a simmer at step 4 or it will have a slightly lumpy 'scrambled' appearance - disaster!! - 22 Feb 2010

Write a review

Click on stars to rate

More Collections