Original content from | Corporate Services | Talent Partnerships
Pending
Your epoints

How To Make Boiled Custard

How To Make Boiled Custard

Making boiled custard, or creme anglaise, is a great culinary skill to have, and can be served with any number of desserts where a creamy custard is required. Chef Paul Mulvenna-Pegrum shows you how to make it in this step by step guide.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
4
Prep =
5m
Cook =
15m
Total =
20m

Ingredients

  • 200 ml double cream
  • 200 ml semi-skimmed milk
  • 1 tsp vanilla extract
  • 70 g caster sugar
  • 2 egg yolks

Method

Mix the cream, milk and vanilla, and bring to the boil.

Separate the yolks from the eggs and mix them in with the sugar. Add the hot milk, then transfer back into the pan. Heat it up gently without boiling it, whisking the whole time. The consistency you want it to be is slightly thicker than double cream.