Classic English Custard Recipe: A Creamy and Delicious Dessert Sauce
English Custard, also known as crème anglaise, is a rich and silky-smooth dessert sauce made from egg yolks, milk, cream, and vanilla. It’s perfect for drizzling over cakes, pies, and fruit or serving as a warm or chilled treat on its own. This homemade version is easy to make and far better than store-bought custards!
What Is English Custard?
English Custard is a classic egg-based sauce that’s widely used in British desserts. Unlike pastry cream, which is thickened with starch, this custard relies on egg yolks to create its creamy texture. It’s gently cooked until thickened, making it a staple for pouring over sticky toffee pudding, bread pudding, or even fresh berries.
Why Everyone Will Love This Recipe
- Velvety and creamy: The perfect consistency for a smooth, luscious dessert.
- Easy to make: Requires just five simple ingredients.
- Versatile: Enjoy it on its own or pair it with pastries, puddings, and more.
- Authentic flavor: Using real vanilla bean gives it an incredible depth of flavor.
Pro Tips for the Best English Custard
- Use fresh vanilla: Vanilla bean seeds add an unbeatable depth of flavor.
- Heat gently: Avoid boiling to prevent curdling.
- Stir constantly: This ensures a smooth, lump-free consistency.
- Strain for extra smoothness: Running the custard through a fine mesh sieve removes any small bits of cooked egg.
Frequently Asked Questions
Can I Use Vanilla Extract Instead of Vanilla Bean?
Yes! If you don’t have a vanilla bean, use 1 teaspoon of pure vanilla extract instead.
How Do I Fix Curdled Custard?
If your custard curdles slightly, immediately remove it from the heat and whisk vigorously. You can also strain it through a sieve to remove lumps.
Can I Make English Custard Ahead of Time?
Yes! Store it in the refrigerator for up to 3 days and reheat gently before serving.
How Do I Know When the Custard is Done?
The custard is ready when it coats the back of a spoon and leaves a clear line when you run a finger through it.
What Can I Serve With English Custard?
It pairs beautifully with apple crumble, chocolate cake, or fresh berries.
How to Freeze English Custard
To freeze, let the custard cool completely, then transfer it to an airtight container. Freeze for up to 3 months. When ready to use, thaw in the refrigerator and whisk well before reheating over low heat.
How to Store Leftovers
Store leftover custard in an airtight container in the refrigerator for up to 3 days. Reheat over low heat while stirring constantly to maintain its creamy texture.
Ingredients
How To Make English Custard
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In a saucepan over medium heat, combine the milk and cream. Stir continuously and heat until warm but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and vanilla seeds until the mixture turns pale and slightly thickened. Gradually add the warm milk and cream to the egg mixture, stirring constantly to prevent scrambling.
In a saucepan over medium heat, combine the milk and cream. Stir continuously and heat until warm but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and vanilla seeds until the mixture turns pale and slightly thickened. Gradually add the warm milk and cream to the egg mixture, stirring constantly to prevent scrambling.
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Pour the mixture back into the saucepan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
Pour the mixture back into the saucepan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
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For an ultra-smooth custard, strain through a fine-mesh sieve before serving warm or chilling in the refrigerator.
For an ultra-smooth custard, strain through a fine-mesh sieve before serving warm or chilling in the refrigerator.
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