Creme Anglaise, an easy to follow recipe

Crème Anglaise – Classic French Custard

This easy, silky French custard is perfect to drizzle over your favorite desserts. Follow these steps carefully, and remember: slow and steady to avoid scrambled custard!

Ingredients

• 200ml milk
• 200ml cream
• 3 egg yolks
• 50g sugar
• 1 vanilla pod

Instructions

Step 1: Heat the Milk and Cream

1. In a saucepan, combine the milk and cream. Split the vanilla pod lengthwise, scrape out the seeds, and add both the seeds and pod to the pan.
2. Place the pan over low heat and gently warm until you see a slight quiver on the surface—do not let it boil.

Step 2: Prepare the Egg Yolk Mixture

1. In a bowl, whisk the egg yolks and sugar until the mixture turns pale and slightly thick.
2. Slowly, pour a small amount of the warmed milk mixture into the eggs, whisking continuously to gently raise the temperature of the yolks. This helps prevent them from cooking too fast.

Step 3: Cook the Custard

1. Once all the milk and cream have been added to the egg mixture, return everything to the saucepan.
2. Place the pan back on a very low heat and cook for 5-7 minutes, stirring constantly with a wooden spoon. Be careful not to let it stick or catch on the bottom.
3. The custard is ready when it thickens and coats the back of the spoon—if you can draw a line through it with your finger, you’ve nailed it!

Pour your Crème Anglaise over a warm dessert and enjoy the rich, creamy taste.

Enjoy,

Del x