If you’re hungry for something sweet, this recipe will give you the sweet vanilla hit you’re after.
Before you begin, have a tray of ice ready – you’ll need this ice bath to quickly cool down the custard at the end. Make sure you’ve got a Sharp Knife, Chopping Board, Saucepan, 2 Mixing Bowls, Whisk, Ladle, Mixing Spoon and Fine Mesh Sieve. Now, time to crack on.
Ingredients
2 Vanilla Pods
1 Cup Double Cream
1.5 Cups Whole Milk
0.5 Cups Sugar (Divide into 2 halves)
6 Eggs
PREP
Split the vanilla pods length ways and scrape out the seeds. Separate the egg yolks – you won’t need the egg whites for this recipe.
Tip: Why not use up the egg whites in an omelette, or whip up some fluffy meringues.
BEGIN THE CUSTARD
In a medium heavy pan, add the cream, milk, half of the sugar, open vanilla pods and vanilla seeds. Over a medium heat, simmer the mixture until it starts bubble around the edge of the pan. This will take about 2 minutes but don’t let it boil! Remove from the heat and leave to stand for 20 minutes, allowing the vanilla flavours to infuse.
COMBINE THE YOLKS
Whisk the egg yolks with the remaining sugar in a mixing bowl. Carefully, and slowly, ladle some of the hot cream into the egg yolks, while whisking to combine.
Tip: Continuous whisking prevents the eggs from cooking too quickly and becoming scrambled. This is also called tempering the eggs.
Add another ladle of the hot cream mixture to the eggs. The egg mixture should feel warm to the touch.
Pour the tempered eggs into the remaining pan of cream, then return to the heat.
THICKENING THE CRÈME ANGLAIS
Continue to cook over a medium heat while constantly stirring, until the custard coats the back of a spoon. This will take 5 to 7 minutes. Once the custard has thickened, remove from the heat and strain through a fine mesh sieve, into a clean mixing bowl, to remove any lumps and the vanilla pods.
COOL
Place the bowl of custard into your prepared ice bath to cool it down quickly, and to prevent overcooking.
Pour the crème anglaise over your favourite dessert, or fruit, to add a boost of sweet vanilla flavour. We love it over waffles with a side helping of raspberries and whipped cream. Yum!
