Mel and Mal's Creme Anglais

  • 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)

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!

Serves : 4        Prep/Cooking Time : 15 mins

Tip : 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!


Make the Creme

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.

Strain the Creme

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.

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES