Kitchen Craft Episode 21: Homemade custard
Crème Anglaise
Ingredients:
- 1 cup cream
- 1 ½ cups milk
- 3 T castor sugar, more if needed
- 2 T vanilla paste
- 8 free range egg yolks
- Whipped cream, to serve
- Fresh berries, to serve
- Crushed shortbread, to serve
Method:
1. Add the cream and milk to a pot over a low heat with 2 T of the castor sugar and the vanilla paste. Bring to a gentle simmer, being careful not to boil the mixture.
2. While the mixture is coming to a simmer, prepare the eggs. Add the yolks to a bowl along with the remaining sugar. Mix together until well combined.
3. Once the milk and cream mixture is simmering, carefully ladle it spoon by spoon over the eggs while whisking to prevent the eggs cooking and curdling. Add enough of the cream mix to just warm the eggs. Then add the whole of the egg mixture into the pot to combine with the remaining cream mix.
4. Using a wooden spoon or silicone spatula, begin stirring the mixture over a low heat, ensuring you make contact with the bottom and sides of the pot. Do not increase the heat in order to cook faster, this might lead the custard to curdle.
5. After 3 minutes of cooking, taste if your crème anglaise needs any extra sugar or vanilla. Continue cooking until the crème anglaise coats the back of your spoon or spatula, and keeps its shape when running your finger over the back of the spoon. The custard should not return to the space you’ve cleared with your finger.
6. Strain immediately through a sieve to remove any small bits of custard that might have set. Store the resulting custard in a jar in the fridge – or serve immediately.
7. For an easy dessert, add some cream to a serving glass topped with fresh berries, before pouring the custard over. Finish with crushed shortbread biscuits and a final topping of cream.
Feeling inspired?