Custard

Creme-Anglaise
  • 2 cups (500ml) milk
  • 300ml thickened cream
  • 1 Queen vanilla bean, split
  • 6 egg yolks
  • 1/3 cup (75g) caster sugar
  • 2 tablespoons Cointreau, Grand Marnier or brandy (optional)

Combine milk, cream and vanilla bean in a medium pan; bring to the boil, remove from heat. Stand 15 minutes; remove vanilla bean.

Beat egg yolks and sugar in a small bowl with an electric mixer until thick and creamy.

Gradually whisk hot milk mixture into the egg mixture.

Return milk mixture to the pan, stir over low heat without boiling until custard thickens and coats the back of a metal spoon (this will take a good 15-20mins) Stir in liqueur.

NOTE: This recipe can be made 2 days ahead. Great served with crumble or any dessert really!

Not suitable to freeze. Milk mixture suitable to microwave.

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