Vanilla crème anglaise


This simple vanilla custard is the perfect accompaniment to a tarte Tatin.

You'll need

400 ml milk 200 ml pouring cream ½ vanilla bean, split, seeds scraped 4 egg yolks 100 gm caster sugar

Method

  • 01
  • Combine milk, cream, vanilla bean and vanilla seeds in a saucepan and bring just to the boil over medium heat. Meanwhile, whisk egg yolks and sugar in a bowl until very thick and pale. Pour hot cream mixture over egg mixture, whisking continuously to combine, then return to pan and stir continuously over low-medium heat until mixture coats the back of a wooden spoon thickly (4-6 minutes). Strain into a bowl placed over ice and cool.

Note This recipe makes about 700 ml.


At A Glance

The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

Featured in

Jun 2011

You might also like...

Top 10 peanut butter desserts

recipes

Hentley Farm's kitchener buns

Party desserts

recipes

Roasted pineapple with chilli salt

Banana recipes

recipes

Chocolate truffle layer cake

Cheesecake recipes

recipes

Elderflower, Champagne and berry jellies

Autumn dessert recipes

recipes

Prosecco jellies with Aperol granita

Chocolate cremeux with caramel

recipes

Strawberry recipes

Dark chocolate-matcha truffles

recipes

Frozen dessert recipes

conversion tool