Creme Anglaise recipe
information
The classic egg custard fiance; an essential ingredient of traditional trifle.
ingredients
250 ml (8 fl oz) milk
few drops of vanilla essence or a strip of lemon rind
3 egg yolks
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
few drops of vanilla essence or a strip of lemon rind
3 egg yolks
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
method
1. Combine the milk and chosen flavouring in a saucepan.
2. Warm gently but do not let the liquid boil.
3. In a bowl, beat the egg yolks and sugar together until creamy.
4. Remove the lemon rind, if used, from the saucepan and add the milk to the eggs.
5. Strain the custard into a double saucepan or a heatproof bowl placed over a saucepan of simmering water.
6. Cook, stirring constantly, until the custard thickens and coats the back of the spoon.
7. Serve hot or cold.
2. Warm gently but do not let the liquid boil.
3. In a bowl, beat the egg yolks and sugar together until creamy.
4. Remove the lemon rind, if used, from the saucepan and add the milk to the eggs.
5. Strain the custard into a double saucepan or a heatproof bowl placed over a saucepan of simmering water.
6. Cook, stirring constantly, until the custard thickens and coats the back of the spoon.
7. Serve hot or cold.
serving amount
makes about 300 ml (1/2 pint)
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
