Vanilla Custard

Crème Anglaise

Preparation info
  • Makes

    2 cups

    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Serve the custard with fruit compote, cakes, hot soufflés and charlottes, or use it as a foundation for ice cream, bavarian creams and other sauces. Custard can be served hot or cold.


  • 2 cups/500 ml milk
  • vanilla bean, split or few drops
  • vanilla extract
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  1. Scald the milk; if using a vanilla bean, leave to infuse in the milk for 10 minutes.
  2. Whisk the egg yolks and sugar until thick and light, 3-4 minutes, then stir in the hot milk.
  3. Return the custard to the pan and heat gently, stirring constantly with a wooden spatula until the custard thickens slightly. If you draw a finger across the spatula it wil