About this recipe:Sometimes called crème anglaise, serve this sauce with sweet pies, tarts and puddings.
4 egg yolks
4 tsp cornflour
4 tbsp caster sugar
600 ml semi-skimmed milk
few drops of pure vanilla extract (optional)
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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.
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.