Creme Anglaise

Creme Anglaise


15 mins


20 mins


4 people

Creme Anglaise is a fancy term for home made custard., this is fancy and delicious


  1. Put the milk and double cream into a heavy based saucepan. Scrape the seeds from the vanilla pod and add them to the pan. Heat until almost simmering. Then take off the heat, Meanwhile, in a large bowl, beat the egg yolks with the sugar until creamy.

  2. Gradually pour the hot creamy milk onto the sugary yolks, whisking as you do so. Strain the mixture through a fine sieve into a clean pan, Stir the mixture over a low heat until the custard thickens enough to thinly coat the back of a spoon. Do not allow the mixture to boil as it will curdle.

  3. Remove from the heat and strain the custard again through a fine sieve into a cold bowl (unless you are serving it hot right away). Leave to cool.