Alastair Little, Richard Whittington

Crème Anglaise

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Daily Mail Modern British Cookbook
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

One of the few things which proudly carries an English name tag in international cooking, this refined and slightly runny custard is delicious with any fruit or in sweet pastries, and is very easy to make.

Ingredients

  • 600 ml/ 1 pint single cream
  • 1 vanilla pod, split
  • 5<

Method

Put the cream and vanilla pod in a pan over a low heat and bring to the point where it is just below boiling.

While it is heating, whisk the egg yolks with the caster sugar until you have a pale amalgam which will fall in ribbons from the whisk.

Off the heat, slowly whisk in the hot cream. Pour into a bowl set over simmering water and cook, stirring with a wooden spoon, until it