Vanilla Creme Anglaise

Ingredients

All you need to make our Vanilla Creme Anglaise is:

220ml – Double Cream
220ml – Milk
1⁄2 Vanilla Pod, split and seeds scraped
80g – Caster Sugar
180g – Egg Yolk (about 11 yolks)

Vanilla Creme Anglaise

This Vanilla Creme Anglaise, or custard to us Brits, is the perfect accompaniment to our Rhubarb Bakewell Tart recipe posted last month.

Serves 10 – 12. Time 20 minutes

Place the cream and milk into a saucepan. Scrape the vanilla pod
into the pan and gently bring it to a boil.
Whilst waiting for the mixture to boil, separate the eggs into a
bowl.
When the mixture has come to a boil, whisk the sugar and egg
yolks together and slowly add the hot mixture.
Once combined, place back onto a low heat and continually stir
until it starts to thicken, coating the back of the spoon.
Serve liberally with our Rhubarb Bakewell Tart.

Get all of your ingredients at Duck’s Farm Shop to make this yummy custard treat. Share your makes with us on your social media – Instagram and Facebook tagging us in the pic! For more recipe inspiration see our BLOG or the icons below.