Custard sauce
(1)
10 min
Sometimes called crème anglaise, serve this sauce with sweet pies, tarts and puddings.
Maggie Pannell
6 people made this
Ingredients
Serves: 8
- 4 egg yolks
- 4 tsp cornflour
- 4 tbsp caster sugar
- 600 ml semi-skimmed milk
- few drops of pure vanilla extract (optional)
Method
Prep:5min ›
Cook:5min ›
Ready in:10min
- Put the egg yolks, cornflour and sugar in a heatproof bowl and beat until smooth.
- Pour the milk into a saucepan and bring to the boil. Slowly pour the milk onto the egg yolk mixture, stirring all the time.
- Return the mixture to the pan and cook over a low heat, stirring constantly until thickened to a custard consistency. Flavour with a few drops of vanilla extract, if liked. Remove from the heat and strain into a jug.
- Serve hot or leave to cool before using or serving.
COOK SMART
Vanilla adds a lovely flavour to custard but you can add other flavourings such as a little grated orange zest or 2 tbsp rum, brandy or flavoured liqueur to the finished custard.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
A very nice and easy substitute for traditional Creme Anglaise - giving one the option to flavour with anything (I used Brandy). It came out lovely and foamy too, like a cappuccino! - 03 Nov 2010