Fresh Vanilla Custard

Simple Custards for Desserts

Preparation info

  • Makes

    600 ml

    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This fresh custard, crème anglaise, complements almost all desserts and puddings. It can be served warm or cold or even churned in an ice-cream machine for home-made vanilla ice cream.


  • 200 ml (7 fl oz) milk
  • 300 ml (10 fl o


  • Pour the milk and cream into a saucepan. Split the vanilla pod in two lengthways and scrape the black seeds from each half with the point of a knife. Add the seeds and the pod halves to the milk and cream and bring to the boil.
  • Meanwhile, whisk the sugar and egg yolks together in a bowl until thick, pale and creamy. Whisk half the boiled vanilla cream into the egg m