British pouring custard crème anglaise
Homemade Custard
A proper egg-yolk custard for pouring over crumbles, sponges and pies. A little cornflour steadies the yolks, so it thickens reliably without splitting.
Ingredients
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Kit
Method
Tips
- If it splits. Take it off the heat straight away and whisk hard, or blitz with a stick blender, then pass it through a sieve.
- No skin. Press baking paper or cling film directly onto the surface while it cools.
- Storage. Covered in the fridge for up to 3 days. Reheat gently over a low heat, stirring, and do not let it boil.
- Freezing. Not recommended; it turns grainy once thawed.
- Variations. Swap a third of the milk for double cream for a richer custard, or double the cornflour for a thick custard that sets in a trifle.