Crème anglaise

Crème Anglaise

Mel calls this "posh custard" - but then she likes cold custard, so say no more!

This is a smooth creamy sauce which goes well with any dessert but particularly with good old traditional Christmas pud!


To stop a skin forming on the top of your cooling custard or sauces, carefully place a piece of clingfilm onto the surface of the custard so that it is touching it. Works every time!



1 vanilla pod
250ml milk
250ml double cream
5 egg yolks
120g golden caster sugar
1 tsp cornflour (add another tsp if you want a thicker custard)


  • Split the vanilla pod in half and scrape the seeds out with the point of a knife. Put both the pod and seeds in a saucepan with the milk and cream and gently bring to the boil. Remove from the heat and leave to stand.
  • Whisk the egg yolks, caster sugar and cornflour, if you are using it, together until it is pale and thick.
  • Remove the pod from the vanilla milk and whisk the vanilla milk in with the egg mixture.
  • Wash the pan dry thoroughly before straining the custard mixture back in. Put it back on a low to medium heat, and keep stirring until the custard thickens enough to coat the back of a wooden spoon. Take care not let it overheat or boil as the egg will curdle.
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