Creme Anglais

Here is the classic English custard, light, creamy and delicious - far superior to packet versions. Serve hot or cold.

Creme Anglais

Photo by Heather S.

  • Prep Time


  • Total Time


  • Servings



  • 1

    vanilla pod

  • 1-⅞

    cups milk

  • 3

    tbsp caster sugar

  • 4

    egg yolks


Split the vanilla pod and place in a saucepan with the milk. Bring slowly to the boil. Remove from the heat, then cover and infuse for 10 minutes before removing the pod. Beat together the sugar and egg yolk until thick, light and creamy. Slowly pour the warm milk on to the egg mixture, stirring constantly. Transfer to the top of a double boiler or place the bowl over a saucepan of hot water. Stir constantly over a low heat for 10 minutes or until the mixture coats the back of the spoon. Remove from the heat immediately as curdling will occur if the custard is allowed to simmer. Strain the custard into a jug if serving hot or, if serving cold, strain into a bowl and cover the surface with buttered parchment paper or clear film. VARIATION: Infuse a few strips of thinly pared lemon or orange rind with the milk, instead of the vanilla pod. *TIP To help prevent curdling, blend 1 tsp. of cornflour with the egg yolks and sugar.


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