Creme Anglaise (Thick custard)

Creme Anglaise (Thick custard)

No ratings yet
Servings: 4
Calories: 94


  • 1/2 pint milk
  • 1 vanilla pod split
  • 3 egg yolks beaten
  • 1 level tbsp caster sugar superfine granulated


  • Pour the milk into a heavy based saucepan, add the vanilla pod and heat slowly until almost boiling.
  • Take off the heat, then leave to infuse for about 20 minutes. Remove the vanilla pod.
  • Whisk the egg yolks and sugar together in a bowl until thick and creamy. Gradually whisk in the hot milk, then strain back into the pan.
  • Cook over a low heat, stirring constantly for 10-20 minutes until the custard thickens enough to lightly coat the back of a wooden spoon.
  • Do not allow it to boil or the custard may curdle.
  • Serve hot or, if serving cold, pour into a chilled bowl. Cover with a disc of dampened greaseproof paper to prevent a skin forming and allow to cool.
Calories: 94 kcal
Carbohydrates: 7 g
Protein: 4 g
Fat: 6g
Saturated Fat: 2 g
Cholesterol: 152 mg
Sodium: 32 mg
Potassium: 93 mg
Sugar: 6 g
Vitamin A: 290 IU
Calcium: 84 mg
Iron: 1 mg
Ingredients Cream and Milk, Custard
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating