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
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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Made the Creme can I warm it up to put on my strudel ?
Hello,
I just made this custard this morning. I love that it’s for a smaller portion.
The only problem I had was that I noticed after it cooled, the consistency was not so smooth. It comes back though if you mix it.
I used heavy cream (for whipping) from my country, but I am not sure if I that is the reason or I did something wrong.
Any thoughts?
Thanks!
Hi Anthonia! it definitely should not split. Did it come back together when you tired it? All I can think is that the milk was poured in too quickly?? Did you scale down the recipe by any chance?
Hi Nagi once again let me tell you how nice it is that you’ve decided to put videos to show your wonderful recipes. It looks delicious I’ve never made it before but now will definite try it… I hope you gave Dozer some to try he had such a sad looking face….. Have a great day…
Thanks Barbara! It was a steep learning curve but I really enjoy making videos now, so much easier to explain recipes visually! 🙂
Hi Nagi! Love getting your recipes! Sooo many really good keepers, my print out stack is getting really thick 🙂 So if I wanted to make a huge batch, could I freeze it and how to thaw then? Thank you so much, Patty
Hi Patty, thanks for your lovely message! Love the thought of a thick stack of my recipes in your kitchen!? Unfortunately custard doesn’t freeze well, sorry! Thanks for the question, will update the recipe. 🙂 N xx
Dear Nagi, this looks so pleasing to the eyes apart from being absolutely droolworthy. Bookmarking it. Hope to make it some time soon.
Thank you for the compliment Tina!! Hope you had a wonderful weekend! N xx
K. That did it. I was thinking of making a Spicy Applesauce Cake to use up some of a very abundant canning season year before last…now I have to do it. And try this with it. My waistline thanks you! 😀
Dozer does indeed need to lick the spoon…the fats and eggs would do his coat a world of good! (And you’d be more of a heroine to him than you already are 😉 )
My bottom hates me for starting this food blog….. but one must suffer the pains of ones job! 😉 Dozer got NO custard. Too valuable!!!!
I had to come back to let you know I made this for the cake…and though I’ve made that particular cake for years and have always loved it – this sauce MADE the cake! 10 Stars.
WHOOT!!!!! I’m so pleased to hear that Leah, thank you for letting me know! N xx
Hi Nagi. This recipe will be used in my household many times. Like you, I have a Quality Control Inspector who tends to make sure all is safe for consumption. If my silly dog won’t come near a new recipe, it’s a sign…a very, very bad sign! Hats off to you and Dozer for sharing your wonderful culinary skills!
Seriously, you’re telling me you’ve made something your dog has not come near…..??????
Oh yes, give me a bowl of this filled with illes flottante and I’ll eat until I explode. 🙂 Yum.
Custard. Everywhere. ?
La crème anglaise, Crème de la Crème! I love this French classic!
That apple cake is great too!
ME TOO!!!! I could drink this stuff! ?
I love your recipes and use them
often- but sometimes worry if they are gluten free. Can you add that to your info column so I can feed them to my coeliac friends. Thanks
Hi Linda! I’m planning a upgrade to my recipe plug in at which time I will look to recategorise everything and will certainly include GF as a tag 🙂
PS I do have a Gluten Free category in my recipe index 🙂
Hi Nagi, I absolutely love to make a honey baked custard…and eat it as well. You don’t see it much anymore here in the USA but it was very popular when I was growing up back in the mid-20th century. So I grew up with wonderful memories of rich, creamy custard as a dish alone, for dessert. I cannot wait to make your Creme Anglaise and then pour it over something else wonderful. Most likely one of your great cakes. Happy cooking!
Ooh I was tossing up whether to do a baked or pouring custard, then decided on pouring 🙂 I love the idea of a honey baked custard, never tried one, I must give it a go!
Thank YOU Nagi! Love, love custarded24/7. When am Not Well That’s MUST , NO IF OR BUTS. Doser has eyes on IT. Have good w/ End. How Are things with rain??
It’s awful! The rain is just never ending! 🙁
Hi Nagi. I think we talked about creme anglaise back when you were planning on posting the apple cake. It is perfect for the cake or another favorite of mine, bread pudding. I have vanilla bean paste which I would use.
Do you have or can you lead me to the apple cake recipe?
Hi Tammy! Thanks for the question, I’ve now linked it in the recipe 🙂 And here it is! https://www.recipetineats.com/easy-apple-cake-recipe/
I am sure that’s why I subconsciously pulled out your apple cake to shoot this with! 🙂
So now can you please post a recipe for bread & butter pudding?!
YES YES YES!!! I got a brilliant recipe from a reader that I’m dying to share, I’ll try to squeeze it in before Easter!
You don’t really see pourable custard much in the States, and come to think of it, even thick custard is usually just boxed pudding – about as lowbrow a dessert as you can get! But I’ve been wanting to make the pourable kind since seeing it in a British movie years ago, and I’ve had a vanilla bean just waiting for something. I can’t wait to try it!
Oooh! I do hope you give it a go! I didn’t know pourable custard wasn’t big over there 🙂 It’s like peanut butter desserts aren’t huge over here (which I’m determined to change!)
Dear Nagi,
Many years ago while dining out at a very nice restaurant, I believe I ordered this custard as a desert which was served up in a glass like a champagne glass with a stick of mint hanging over it. I also believe it was called Creme Anglaise. Is this the very same custard that I had. It was so delicious and have never found it on any other menu at any restaurant.
This was a very high class restaurant which I was taken to as a guest. If this is the very same custard, please let me know. I guess I would have to refrigerate it for a few hours after making it, if this is the very same Creme Anglaise.
Best to you always and to Dozer also. May I could let my Cody lick the spoon after making it…..LOL
Going to make it anyway as the Vanilla Bean is the magic…….and the recipe looks so wonderful….
Hi Robert! When it came in the glass, was it set like a soft baked custard? Like creme brûlée? Or was it more like a whipped cream consistency? PS Maybe you should post Cody over here, he sounds like he’d be great to help hoover up leftovers!
Hi Nagi,
Can I ask you which vanilla bean do you use?
I’ve never used the actual bean, and I love love love vanilla anything!
When I looked in the supermarket (Woolies) they just look like sticks.
Is there a better variety than the Woolies ones? They seem so pricey for a couple of sticks.
Thanks so much
Tania
Hi Tania, yes that is a vanilla bean and they are expensive, but worth it. You can take a used bean let it try and put it in your sugar canister and it will be vanilla sugar.
Thanks so much for sharing that Debi, I said the same!!! ❤️
Gosh Tania, silly me for not including a photo! It is in the video though. Yes they look like sticks and yes they are pricey. You can find better value ones online – even on Ebay! I know they are pricey but they are definitely worth it, you can’t beat the vanilla flavour. It’s even better than the pastes that you can buy in little jars (with the little vanilla specks in it). What I like to do is rinse the bean off after infusing the milk, then let it dry. Then pop it in a jar with white sugar (it will flavour about 1 cup nicely) then you have vanilla sugar! If you use 2 (the Hoyts packs I think come in 2 at Woolies??) then you can get good vanilla flavour in 2 cups of sugar. Then if you use that sugar plus a bit of vanilla bean paste or extract (not essence, which is the fake stuff), you will have amazing vanilla flavour in whatever you use it in. Very close to using more vanilla beans! Thanks for the question, I’ll update the recipe with this tip! N xx
I think I know what I’m making for dessert this weekend now!!! pouring it over a bowl of fruit is an awesome idea too!!! yum! i can taste it already!
Oooh! I hope you do try it Cassie! 🙂