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Real egg custard - Creme Anglaise, gluten free

Real egg Custard

Ingredients

  • 90 g Egg yolk
  • 100 g caster sugar
  • 600 ml full cream milk
  • 1 vanilla bean seeds scraped

Instructions

  • Into a saucepan over medium heat add the milk, 50g of the sugar and the seeds and pod of the vanilla bean.
  • Bring the milk to just below a boil, where it is steaming rapidly. (If you have some time remove from heat and allow the vanilla to infuse for 20 minutes, then bring back up to temperature)
  • In a separate bowl add the egg yolks and the remaining 50g sugar. Whisk until pale and fully incorporated together.
  • Whilst whisking the eggs, add a little of the hot milk, whisk until mixed, then add some more milk. Continue until all the milk is incorporated.
  • Wipe out the saucepan, and strain the milk and egg mix back into the saucepan. Discard, including the vanilla seed pod.
  • Place on medium heat and with a wooden spoon, stir continuously until the custard changes consistency and thickens to coat the back of a spoon. (if you have a thermometer don’t let it go above 84C or it will scramble the eggs)
  • Remove from heat and cover the custard with a ca-touche. That is a piece of plastic or silicon paper pressed onto the surface of the custard to prevent a skin forming.
  • Once cooled down to room temperature, place in the fridge. Chill for 4 hours or overnight. Will make 600ml custard

Notes

  • Variations:
  • For a spiked brandy custard add 2 tbsp of brandy to the milk with the vanilla bean.
  • For eggnog once the custard is cooled add 2 tbsp of bourbon and 150ml pouring cream. Mix and serve in glasses with cinnamon and ground nutmeg on top.
  • For a thicker custard stir in 20g cornflour into the egg yolks with the sugar. Whisk until you have a smooth paste then continue following recipe as above.
  • For a fructose free version, replace the caster sugar to taste with rice malt syrup or stevia.
  • Notes:
  • I always strain my egg milk mix to remove any particles that may have formed through the milk and rough bits of egg. It basically helps to retain a smooth custard.
  • I would recommend making a double batch, it is amazing how fast the custard can disappear when sneaky spoonfuls are being eaten from the fridge.
  • If you make this recipe don’t throw away those precious egg whites freeze them for later use.