English Cream Custard

    20 minutes

    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.

    112 people made this

    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)

    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.

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    Reviews in English (8)


    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


    mmmmm, really yummy custard  -  12 Aug 2010


    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