Recipe for Crème Anglaise (French Egg Based Custard)

by | Jul 21, 2021 | Recipes, Sauces | 0 comments

500ml Full Cream Milk (or half Cream to Milk)
4 Extra Large Free Range Eggs
90 ml Castor Sugar (6 Tbsp)
1.5t Arrowroot or Corn starch
½ Vanilla Pod, Scraped (Keep the other half to put in your Castor Sugar to make Vanilla Sugar)


  1. Combine the Milk and Vanilla Seeds. Gently heat the milk until hot but not boiling.
  2. Remove from the heat and place the lid on. Leave to infuse for 5 minutes.
  3. Cream the Yolks, Sugar and Arrowroot until combined and smooth.
  4. Temper the Hot Milk into the Egg Mixture slowly while stirring. Strain through a sieve to remove Egg membranes.
  5. Return to low heat and stir constantly until the custard stats to thicken covering the back of a wooden spoon.
  6. Remove from the heat and serve warm or cover with baking paper and allow to cool.

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