You only need four ingredients and four steps to make your own fresh egg custard. Otherwise known as crème anglaise or ‘posh custard’, this creamy vanilla filling is perfect poured over desserts. Find out how to make homemade fresh egg custard with our step-by-step guide, plus discover how to turn it into pastry cream for filling tarts (see Tips).
This is a treat that can elevate a simple pudding to something very special. It’s the luxurious combination of full-fat milk, sugar, fresh eggs and fresh vanilla that makes this silky-smooth sauce so good. Don’t be tempted to use semi-skimmed milk, as the result won’t be as delicious.
Browse our guide to everything custard, including custard-based dessert ideas.
Ingredients
- 1 fresh vanilla pod
- 500ml full-fat milk
- 5 organic free-range egg yolks
- 80g golden caster sugar
Method
- Pour full-fat milk into a heavy-based saucepan. Split a vanilla pod, scrape out the seeds and add the seeds and pod to the pan. Bring just to the boil, then remove from the heat. Set aside until required.
- Put egg yolks into a large bowl with golden caster sugar. Using a hand whisk, whisk until thick and pale.
- Pour the vanilla-infused milk through a sieve onto the whisked egg yolk and sugar mixture, stirring well. Discard the pod (the seeds will fall through into the custard). Quickly wash out the pan and return the mixture to the clean, dry pan.
- Return the pan to a low heat and cook slowly, stirring continuously with a wooden spoon until the custard is thick enough to coat the back of the spoon. This will take about 8 minutes. Test it by running a finger through the custard on the spoon: if it leaves a straight, clear line, it’s ready.
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