How to Make English Custard or Crème Anglaise from Scratch?

I love making English Custard or Crème Anglaise as it is also known from scratch and I think everyone should take the time to make instead of using the ready made custard powder.  Making this does take time and needs constant stirring but if you are having guests over, you can make this a day or two in advance and keep it in the fridge and just warm it up before your guest arrive. I often serve my custard with bread and butter pudding, mince pies as well crumbles such as apple, pear and bilberry crumble. This recipe is also the base for making ice-cream.  I have tweaked this over the years and come up with this perfect recipe.

I must warn you that this does take about half an hour to make but the taste is worth it. Do follow my easy recipe and remember to constantly stir the custard or it will catch. I have made mine using a pan on an induction stove top with heat level 4, but you can make yours using bain marie technique (placing the custard in a bowl on top of a pot with boiling water). I have also used vanilla extract but you can use vanilla pod (add this with the milk and cook it down and remember to sieve it out before serving).

Here’s a youtube video of how to make custard from scratch

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Here are more recipes for you to try:

Gâteau au Yaourt or French Yoghurt Cake Recipe

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How to Make English Custard or Crème Anglaise from Scratch?

yeahfoodie I love making English Custard or Crème Anglaise as it is also known from scratch and I think everyone should take the time to make instead of using the ready… Dessert How to Make English Custard or Crème Anglaise from Scratch? Western Print This

Serves: 1 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 Eggs
• 200ml Milk
• 40g Sugar
• 1-2 tsp Cornflour
• 1 tsp Vanilla (pod)

Instructions

1. Add sugar and both the egg yolks to a pan (or bain marie bowl)

2. Add the cornflour and whisk it together

3. Add warm milk and keep stirring

4. Keep a close eye and do not stop stirring or your eggs will catch and you will end up with scrambled eggs instead. The whole process takes between 20-25 minutes, You will know when its done when the custard coats the spoon (see youtube video)

5. I have used vanilla extract and not the pod. So I just add the vanilla to the custard and stir it in. This keeps in the fridge for 2-3 days. Cover the top of the custard (make sure the clingwrap touches the custard) with a plastic clingwrap if you don't want a skin to form on top of your custard. I don't mind this as I stir it and warm it before serving.

Notes

Let me warn you this does take time, I cook my custard on an induction stove top with direct heat (heat 4) and it takes me 20-25 minutes of constant stirring but it is so worth it and I prefer the flavours to using the shop bought custard powder.