A good custard (or crème anglaise) can make or break an awesome dessert. As a general rule I dislike custard, and would rather have a spoonful of fluffy whipped cream instead. But for guests I have found this particular method ticks all the right boxes.
300ml Double Cream
1 Vanilla Pod
50g Caster Sugar
6 Egg Yolks
- Get yourself a pan large enough to comfortably hold 600ml (1pint) of liquid.
- Add the milk and cream.
- Split open the Vanilla Pod with a knife and scrape the black seed bits out. Add the seeds and pod halves to the pan.
- Bring to the boil.
- Whilst the cream and milk is warming up whisk together the caster sugar and egg yolks in a bowl until you get a thick pale and creamy batter.
- Managing the heat becomes important now; add half the milk and cream to the bowl of eggs and sugar. Whisk away at a brisk pace to combine the two liquids. The yolks will start to cook immediately so the mixture will thicken quite quickly.
- Now pour everything back into the saucepan and stir continuously over a gentle heat. When the mixture holds to the back of the spoon your work is done.
- Pour into a jug passing through a sieve on the way to take out any stray lumps.