A beautiful, classic pouring custard recipe, made the proper way with just egg as a thickener - no cornflour. Also known as Creme Anglaise. This recipe makes 1 1/3 cups of Custard which is enough for 4 - 5 servings. It's quite rich so a little goes a long way! Recipe video below. Picture with the ever popular Easy Moist Apple Cake
1. Vanilla bean will give this a truly fabulous vanilla flavour but you could use 1 tsp vanilla bean paste or extract instead. Vanilla essence is artificial so it won't provide as nice a flavour.
Vanilla Beans are a bit of a treat, they start at $6 for 2 beans at the stores (here in Australia). You can get better value online, even from Ebay! It gives the most amazing vanilla flavour to whatever you use, especially when you infuse the milk with the used bean, like in this recipe.
To make the most of it, what I do is rinse then dry the used bean. Then pop it in a jar of white sugar to make vanilla infused sugar. If you use that sugar with a bit of vanilla bean paste or extract, the flavour you get will be as though you made it using a vanilla bean. I find that 1 used bean infuses 1 cup of sugar quite nicely. My stash is ongoing and it's only when I empty the jar completely that I toss out the beans (I have no idea which have been in there for how long!) and start again.
2. I like to use cream with 35%+ fat because it gives the custard richness. However, this recipe will work with cream with less fat, albeit it will need to reduce a bit more to achieve the same thickness.
3. Serve with desserts, over fruit, pancakes, waffles, bread & butter pudding.
4. Custard nutrition per serving, assuming 5 servings.