Vanilla Custard or Crème Anglaise

Name: Vanilla Custard or Crème Anglaise
Ingredients: 1 tsp cornflour, sieved; 3 oz/84 g caster sugar; 4 large egg yolks; 1 pint/570 ml milk or, better still, single cream; 1 pint/570 ml milk or, better still, single cream; ½ tsp vanilla essence, or a few drops of extract; ½ tsp vanilla essence, or a few drops of extract

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is one of my favourite of all sauces. But it is very much nicer made using vanilla extract than essence.

Ingredients

4 large egg yolks
3 oz/84 g caster sugar

Sauce
Gluten-free
Vegetarian

Method

Beat together the yolks, sugar, cornflour and vanilla, then gradually mix in the milk (or cream). Cook by stirring, in a heavy-based saucepan, over a gentle heat till the custard thickens – this is a lengthy process and can’t be hurried for fear of curdling the custard. Or, if you have a microwave, put the bowl into the microwave on a halfway heat setting for 2 minutes. Take out and whisk the c