A classic, beautiful vanilla Custard that you’ll want to pour over everything! This is a proper version made using egg as a thickener – no cornflour. Also known as Creme Anglaise, you’ll be amazed how easy it is to make, and how stunning a real homemade custard is compared to store bought. It actually tastes like…. well, like custard!
As I started writing up this recipe to tell you how good homemade custard is compared to store bought, I realised that I had never actually bought custard before. So this morning after my daily caffeine fix (shameless coffee addict here), I popped into the supermarket to buy a (small) carton. Just so I could truly describe the difference. Because it’s easy enough to say that homemade is always better. But I didn’t actually know what store bought tasted like.
Having now had my first taste of store bought, I can definitively tell you that there is no comparison. Store bought lacks flavour, it isn’t actually creamy and an inspection of the ingredients showed that it’s made with a thickener, which explains why it lacked the richness that’s so prevalent in homemade custard.
It is NOTHING like this….
Isn’t it beautiful?? It’s quite amazing that something that is made with so few ingredients can transform into something so stunning. Both looks and taste.
“Custard” is a pretty generic term. It refers to a range of desserts and sauces made using egg, milk/cream and sometimes a thickener. You can get custards that are firm enough to hold its shape, like what you get in pies and cakes, firm piping custard (Creme Patissiere) and custard that’s used to pour over things (also known as Creme Anglaise).
This is the pouring kind. Which I simply call Custard because I call every other type of custard something else, not just “Custard”. ?
What to use custard for? Gosh, the list is long!
I think many people associate custard with Christmas pudding. It’s very traditional.
For me though, I use it to doll up many desserts. Like this Apple Cake – a reader recipe which is very popular, and rightly so because it’s so tasty, so moist and so darn fast to make! I make it often because it’s a crowd pleaser and it freezes well too.
Case in point – I had one in the freezer which I pulled out to show you how custard can fancy up a simple piece of cake. 🙂
Pour it over pancakes, with Bread and Butter Pudding (INSANELY good), waffles, crumbles / crisps, puddings, French Toast, use it in trifles.
Or just pour it over a bowl of fruit.
If you put this in front of me at the end of a fancy pants dinner party, I’d be one happy gal. – Nagi xx
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Custard (aka Creme Anglaise)
Ingredients
- 1 vanilla bean (Note 1)
- 1 cup / 250ml heavy / thickened cream (Note 2)
- 1/4 cup / 65 ml milk (whole or reduced fat, not zero fat)
- 3 egg yolks
- 1/4 cup / 50g white sugar, preferably caster / superfine
Instructions
- Using a small knife, cut a slit down the length of the vanilla bean then scrape out seeds (see video).
- Place cream, milk and vanilla seeds + vanilla bean into a small saucepan over medium heat. When it just comes to simmer, remove and cool for 5 minutes.
- Meanwhile, place yolks and sugar in a bowl. Whisk for 2 minutes until it becomes a bit pale.
- Remove vanilla pod from milk and discard.
- While whisking, SLOWLY pour milk into the eggs. Then pour it back into the saucepan.
- Return to low heat (can use medium low if on electric). Whisk regularly for first 3 minutes, then pretty much constantly for the next 5 minutes, or until the custard coats the back of a spoon. You should be able to draw a path (see video).
- Remove from heat.
- Optional: strain to make extra silky smooth.
- Keeps for 3 days in the fridge. Custard will thicken slightly more as it cools to room temperature. Do not freeze. See note 3 for suggested uses.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Custard recipe video!
LIFE OF DOZER
Don’t fall off your chair in shock….but I think Dozer’s gagging for custard??
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Another great recipe Nagy, big thank you !!! Greeting from Texas
The taste was fantastic. When it was perfect on the stove I took it off the heat, but it kept cooking and become grainy, but I saved it by putting the pot in a pan of cold water and whisking it and it became smooth again. I may just do that in the future to make sure I don’t curdle it. It tastes so much better than the custards in the tin.
Fantastic Nagi, so very creamy and delicate, and easy!
Thanks for the video (as well as your clear directions), really helps.
I finished making this custard literally 2 minutes ago and it turned out perfectly. Followed the recipe to the “t”. Absolutely delicious on its own but I bet it will taste even better with the blackberry apple pie I have waiting to be devoured in the fridge. Yum yum yum!
YUM! Sounds absolutely divine Mel!! N x
Hi Nagi! I’m a newby to making custard. I have made this recipe twice now- the first time I think I hadn’t cooked it enough and the second time it has very small lumps through it so I think I cooked it too high. Both times however the flavour was still amazing! I’d like to try using a thermometer so I can get a feel for cooking it properly. I have a sugar thermometer, would this work? The thermometer would be dipped into the mixture on the stove over low heat. I have a gas cooktop. And what would be the absolute max temperature I can bring it to, 85 degrees? Thanks
Hi Nagi, just an update from my last message.. I tried the custard again, this time I changed the ratio to make 6 served so I could use the whole container of 300ml cream in one go. Instead of using 3.6 egg yolks I just used 3 egg yolks from X-large 700g eggs. I cooked on low heat until the temp reached 78 degrees on my thermometer (which took about 8 mins as per your recipe!). It turned out amazing!! I will never buy ready made custard again. It goes so well with Christmas pudding. Thanks Nagi for another great recipe!
Just made this and it tastes great. But I think the yolk cooked… I thought I had the stove on low, going lower than that would be off. Is there something I can do to prevent this from happening again.
Hi Moliehi, I’m so glad it tastes great – sorry you had issues, it needs to be a low heat with continuous whisking so it doesn’t cook the eggs ❤️
Simply delicious!! I made a lemon-almond torte with a raspberry-lemon coulis and it was very tasty, but was missing something…this Creme Anglaise was without a doubt “it”. Thank you, thank you, thank you!