Traditional Custard (Crème Anglaise)
Ingredients
- 500 mlWhole milk (fresh)
- 6 pcEgg (yolks only)
- 80 gWhite sugar (granulated)
- 1 pcVanilla bean (split and seeded)
Method
A smooth, custard-like sauce that coats the back of a spoon, dotted with vanilla seeds. Silky texture with no lumps.
- 1
Pour the whole milk into a saucepan. Add the split and seeded vanilla bean. Bring to a simmer, then remove from heat to infuse.
- 2
In a mixing bowl, vigorously whisk the egg yolks with the white sugar until the mixture turns pale and frothy.
- 3
Pour the hot milk over the egg mixture while whisking. Return everything to the saucepan over low heat. Stir constantly with a spatula. The custard is ready when a line drawn with a finger on the back of the spatula stays clean.
- 4
Immediately strain the custard through a fine-mesh sieve into a cold container to stop the cooking and remove the bean. Stir occasionally while cooling.
Frequently asked questions
How do you get this dish right?
- If the custard curdles due to overcooking, give it a quick burst with an immersion blender to smooth it out.
- Never exceed 82-84°C, otherwise the eggs will scramble.
- Stirring in a figure-eight motion with the spatula ensures even cooking.
How long does this dish keep?
Store for up to 48 hours in the refrigerator, with plastic wrap pressed directly onto the surface to prevent a skin from forming.
