Vanilla crème anglaise


This simple vanilla custard is the perfect accompaniment to a tarte Tatin.

  • 400 ml milk
  • 200 ml pouring cream
  • ½ vanilla bean, split, seeds scraped
  • 4 egg yolks
  • 100 gm caster sugar
01   Combine milk, cream, vanilla bean and vanilla seeds in a saucepan and bring just to the boil over medium heat. Meanwhile, whisk egg yolks and sugar in a bowl until very thick and pale. Pour hot cream mixture over egg mixture, whisking continuously to combine, then return to pan and stir continuously over low-medium heat until mixture coats the back of a wooden spoon thickly (4-6 minutes). Strain into a bowl placed over ice and cool.

Note This recipe makes about 700 ml.

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