English Custard

You have most likely heard of English or vanilla custard (orig. crème anglaise). It is a basic dessert cream used in the preparation of many sweets, and it can be served hot or cold. It can be a topping for sweet rolls, cakes, and other desserts. It is also served on its own with wafers, and it is the base for ice cream.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 500 ml Milk, whole milk

  • 1 piece Vanilla, extract, natural

  • 5 pieces Egg, egg yolk, fresh

  • 50 g Sugar, white

Steps

  1. Pour the milk into a saucepan. Split the vanilla bean in half and scrape out the seeds with the tip of a knife. Add the seeds and the bean to the saucepan. Place it on the stove and slowly bring the milk to a boil. As soon as the milk boils, remove the saucepan from the heat and take out the vanilla bean.

  2. Beat the egg yolks and sugar for 3 to 4 minutes until a thick, frothy, pale yellow mixture forms. Reduce the speed of the mixer and, while continuously mixing, slowly pour in the hot milk in a thin stream.

  3. Pour the egg mixture back into the saucepan. While continuously stirring with a wooden spoon, gently heat it until it thickens - if you run your finger over the spoon, it should leave a visible trace.

  4. If you want to cool the custard, pour it into a cold bowl. Cover the surface with plastic wrap to prevent a skin from forming. Let the custard cool.

Nutrition Information (Per 100g)

  • Calories: 341.64 kcal
  • Fat: 15.66 g
    • Saturated Fat: 4.98 g
  • Carbohydrates: 36.3 g
    • Sugars: 34.88 g
  • Protein: 8.54 g
  • Fiber: 0 g

Advice

If you want a richer custard, replace part of the milk with sweet cream.