Vanilla Custard Recipe (Crème Anglaise)

After posting the pannetone bread and butter pudding recipe, I thought it may be a good idea for me to post the vanilla custard (crème anglaise) recipe too just in case anyone likes to make it themselves.

Nowadays, whenever time permits, I will try to cook or make the food that I want from scratch. Since I am buying fresh cream to make the pannetone bread and butter pudding, I thought why not get extra to make my own vanilla custard. By making it myself, I get to know what goes into my food, and at the same time learning how it can be done easily at home too. Sound like a win win situation? It is obviously a win win for me!

There are two different types of custard depending on its consistency. The thick custard which are usually used to fill up éclairs are also commonly known as crème pâtissière. Meanwhile the pouring type custard, is also commonly known as crème anglaise, is an ideal companion for most Kiwi desserts. This is also the type of custard recipe that I am sharing today.

Vanilla custard (crème anglaise) does not only goes well with bread and butter pudding, it matches well with pancakes, stewed fruits, crumbles, and etc too. It can be served hot or cold too, depending on your preference.

Should you be too busy to even make this at home, get it off the shelves from your local supermarkets. Here in NZ, you can easily get vanilla custard from the supermarkets as pictured below. There is even an option of vanilla custard yogurt to choose from too. How convenient right?!

Photo Source: Anchor, Meadow Fresh and The Collective NZ websites

If you have been scrolling down till here, it means that you are interested to make some vanilla custard (crème anglaise) yourself too. So here’s the recipe for your reference.

Oh, and before I forgot, let me share an important secret here to a smooth and creamy custard. Like all bakings, make sure the fresh milk and fresh cream used are always full fat. Every country has their own % of fat content in milk and cream and the differences in the % of fat contents define the different product names. In NZ, full fat milk has about 3% or more fat content per 100ml. Meanwhile, full fat cream has about 36 – 37% fat content per 100ml. Therefore, you may want to check on the fat contents of the products you are purchasing by using the guidelines I had provided to achieve the same results for the recipe below.

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

INGREDIENTS 
Makes about 250ml

2 egg yolks
1/2 tbsp caster sugar
1/2 cup fresh milk (full fat milk)
1/2 cup fresh cream (full fat cream)
1/2 tsp vanilla bean paste
2 tsp caster sugar

1. To make custard, add 1/2 tbsp caster sugar and 2 egg yolks into a bowl.

2. Whisk it until it become light and pale in colour.

3. Add in milk, cream, vanilla beans extract, and 2 tsp sugar into a pot. Bring it to boil over medium heat. Remove from heat and set aside to cool slightly for 5 minutes.

4. Slowly pour in the boiled milk mixture, bit by bit, into the egg yolks mixture and whisking it at the same time.

*By pouring in the boil milk in slowly and whisking at the same time will avoid the eggs from becoming scrambled eggs.

5. Pour water the mixture back to the pot. Cook the custard over low heat until it becomes thickens or coat the back of the spoon.

*Stir it occasionally to avoid the bottom from being burnt.

6. Pour the thick custard into a jug or bowl, and cover the top with a cling wrap touching the surface of the custard. Set aside to cool to room temperature before chilling it in the fridge.

*By covering the surface of the custard will prevent it from forming a skin on top.

Vanilla Custard Recipe (Crème Anglaise)

  • Servings: Makes 250ml
  • Difficulty: easy
  • Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 2 egg yolks
  • 1/2 tbsp caster sugar
  • 1/2 cup fresh milk (full fat milk)
  • 1/2 cup fresh cream (full fat cream)
  • 1/2 tsp vanilla bean paste
  • 2 tsp caster sugar

Directions

  1. To make custard, add 1/2 tbsp caster sugar and 2 egg yolks into a bowl.
  2. Whisk it until it become light and pale in colour.
  3. Add in milk, cream, vanilla beans extract, and 2 tsp sugar into a pot. Bring it to boil over medium heat. Remove from heat and set aside to cool slightly for 5 minutes.
  4. Slowly pour in the boiled milk mixture, bit by bit, into the egg yolks mixture and whisking it at the same time.
  5. Pour water the mixture back to the pot. Cook the custard over low heat until it becomes thickens or coat the back of the spoon.
  6. Pour the thick custard into a jug or bowl, and cover the top with a cling wrap touching the surface of the custard. Set aside to cool to room temperature before chilling it in the fridge.

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