Pin it
This custard is the real deal—smooth, velvety, and full of that rich vanilla flavor that makes you want to drizzle it over everything. Made with just eggs to thicken it—no shortcuts like cornflour—it’s a classic pouring custard, also called Creme Anglaise, that comes together so easily you’ll wonder why you ever settled for store-bought. It’s got a creamy texture that clings to the back of a spoon and a taste that’s pure comfort, perfect for dressing up desserts or just enjoying on its own. Whip it up in about 20 minutes, and you’ve got something special to pour over pies, cakes, or a simple bowl of berries.
I made this for a holiday gathering once, and it was a quiet hit—everyone kept sneaking spoonfuls straight from the jug. My aunt, who’s picky about desserts, said it was miles better than the carton stuff she’d been buying. Now I keep a vanilla bean handy just for this—it’s become a family must-have.
Ingredients That Make It Shine
- Vanilla Bean: Splurge on one if you can—it’s the soul of this custard, filling it with warm, floral notes. Paste or extract works too, but the bean’s unmatched.
- Heavy Cream: Go for thickened cream (35% fat or more)—it’s what makes it luscious. Lower-fat cream works, but it won’t be as rich.
- Milk: Whole milk adds a light touch—skip zero-fat; it thins things out too much. Warm it gently to keep the vibe cozy.
- Egg Yolks: Three yolks bring the silky thickness—fresh ones make a difference in color and taste.
- Sugar: Caster sugar blends fast, but regular white’s fine—just enough to sweeten without overpowering.
That vanilla bean is my obsession here—it’s worth every penny. I tried it with extract once when I was out, and it was good, but the bean version feels like a hug in a bowl. My kids love watching me scrape it—they say it smells like candy.
Let’s Cook It Up
- Step 1: Prep the Vanilla
- Grab a small knife and slit your vanilla bean lengthwise. Scrape out those tiny seeds—they’re gold. Toss the seeds and pod into a small saucepan with 1 cup heavy cream and ¼ cup milk.
- Step 2: Warm the Mix
- Set the pan over medium heat and bring it just to a simmer—watch for little bubbles around the edges. Pull it off the heat and let it cool for 5 minutes so it’s not scalding.
- Step 3: Whisk the Base
- While that’s cooling, whisk 3 egg yolks and ¼ cup sugar in a bowl for about 2 minutes until it’s pale and creamy—don’t skimp on the elbow grease here.
- Step 4: Combine Slowly
- Fish out the vanilla pod (save it for later!) and, while whisking, drizzle the warm cream mix into the yolks bit by bit—go slow so the eggs don’t scramble. Pour it all back into the saucepan.
- Step 5: Cook to Perfection
- Put it back on low heat (medium-low if your stove’s electric). Whisk steadily for 3 minutes, then keep going almost nonstop for another 5, until it thickens enough to coat a spoon—you should be able to draw a line through it with your finger. Don’t let it boil, or it’ll curdle.
- Step 6: Finish It Off
- Take it off the heat. For extra silkiness, strain it through a fine sieve. Let it cool a bit—it’ll thicken more as it sits.
Pin it
I’m all about that cream in this—it’s what makes it feel indulgent. My brother caught me pouring it over leftover apple cake once, and now he begs me to make extra every time. It’s our little secret dessert upgrade.
Ways to Enjoy It
Spoon it over warm pancakes or waffles for breakfast decadence—it’s a game-changer. I’ve layered it into trifles with berries, and it’s pure heaven. Even a humble fruit bowl turns fancy with a drizzle of this custard.
Pin it
Storing Tips
Keep it in the fridge in a sealed jar for up to 3 days—it’ll set a bit more as it chills. Give it a quick stir before serving to smooth it out. I’ve tried reheating leftovers gently on the stove with a splash of milk—works like a charm.
A Little Twist
For fun, I’ve added a drop of almond extract with the vanilla—nutty and cozy. Or swirl in some crushed raspberries right at the end for a fruity ripple. My friend loves it with a pinch of cinnamon—warm and unexpected.
Perfect Pairings
It’s divine with a crisp apple crumble—the hot and cold mix is irresistible. For Christmas, I pour it over bread pudding, and it’s a quiet star. Even a slice of pound cake feels special with this on top.
Pin it
This custard’s my go-to for turning simple sweets into something memorable—smooth, rich, and so easy to love. It’s proof that a handful of basics can become extraordinary with a little care. One taste, and you’ll never look at the store stuff the same way again.
Frequently Asked Questions
- → Vanilla bean substitute?
- Use 1 teaspoon of vanilla extract or paste.
- → How thick should it be?
- Thick enough to coat a spoon—watch the video!
- → Can I freeze it?
- No, it’s best fresh or chilled for a few days.
- → Good for beginners?
- Yes, just whisk steady and keep heat low.
- → What to serve it with?
- Try it on apple cake or fresh berries.