Sara Jayne Stanes

Custard or Crème Anglaise

Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
Chocolate: The Definitive Guide
Chocolate

By Sara Jayne Stanes

Published 1999

  • About

This is one of the classics of cuisine - and it’s British! It hasn’t changed for centuries.

Ingredients

  • a vanilla pod
  • 575 ml/1 pint milk (or single cream)

Method

While the method and ingredients have not changed much the eggs have - so make sure you use organically produced or at least free range.

Split the vanilla pod lengthways and scrape the seeds with the blunt side of a small knife - a teaspoon will also do the trick. Place the seeds and the skins together with the milk (or cream) into a medium-size heavy bottomed saucepan. Bring to the boi