Consuming Passions - Worldwide Events Managers

Custard (Crème Anglaise)

Serves:

Notes

This is a simple crème Anglaise. For a richer custard add cream, and you could use 6 egg yolks and no cornflour, if you prefer.

Ingredients

• 600ml milk
• 4 egg yolks
• 75g white sugar
• 1 tsp vanilla essence
• 2 heaped tsp cornflour
• 100ml cream (optional)

Method

In heavy saucepan, bring milk to almost boiling point. Beat the eggs, cornflour and sugar together until creamy, then whisk in hot milk in. Add vanilla essence. Pour back into pan and simmer over very low heat. Stir in vanilla essence. When smooth and creamy, remove from heat. Whisk in cream, if using.

If storing, put into container and spread plastic wrap over surface to prevent a skin forming. Keeps several days in the refrigerator.