Pouring Custard

Rich vanilla custard (crème anglaise) made with egg yolks. Keeps 4–5 days in the fridge.

Ingredients

Whisk egg yolks and sugar together in a bowl until pale and slightly thickened, about 2 minutes.
Heat milk (and vanilla bean if using) in a saucepan over medium heat until just steaming — do not boil.
Pour the hot milk slowly into the egg mixture, whisking constantly to temper.
Return the mixture to the saucepan over low heat. Stir constantly with a wooden spoon or spatula, scraping the bottom, until the custard thickens enough to coat the back of the spoon — about 8–10 minutes. It should reach 75–80°C.
Remove from heat immediately. Stir in vanilla extract if not using a bean. Pass through a fine sieve if needed.
Serve warm, or pour into a jug, press cling wrap directly onto the surface to prevent a skin, and refrigerate.


Calories	~145 kcal
Protein	~6g

Do not let the custard boil or it will curdle. If it starts to look grainy, remove from heat immediately and strain.
Keeps 4–5 days in the fridge. Reheat gently in a saucepan over low heat, stirring, or in a jug of hot water.
For a richer custard, replace up to half the milk with pouring cream.
To check thickness: the custard is ready when you can draw a clean line through the coating on the back of a spoon.