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Crème Anglaise
This light vanilla custard sauce adds an elegant flourish to desserts. Purists don't add any cornflour but we find that it helps to ensure a thick, velvety custard. For a thicker custard, use an extra teaspoon of cornflour.
Prep Time
15 mins
Cook Time
5 mins
Serves
makes 2 cups
Dessert
Vegetarian
Nut Free
Special Occasions
French
$
Gluten Free
Sauces & Preserves
Ingredients
2 cups milk
1/4 cup sugar
3 egg yolks
2 tsp cornflour
1 tsp vanilla extract
5 cardamom pods, (optional)
Method
STEP 1
Heat the milk in a pot.
While it is heating, put the sugar, egg yolks and cornflour in a bowl and whisk to combine.
STEP 2
Mix a little of the hot milk into the egg yolk mixture, then stir the egg mixture into the remaining hot milk.
Add vanilla and cardamom pods, if using.
Stir over a low heat until thickened slightly, then allow to simmer for another 40-50 seconds, stirring gently.
STORAGE
If you’re not using the Crème Anglaise at once, cover the surface with waxed paper to prevent a skin forming. (It will keep in a covered container in the fridge for a week.)
Gently reheat when required.
