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This custard isn't just good—it's incredibly smooth, silky, and packed with authentic vanilla goodness that'll make you want to pour it on everything you eat. Since it's thickened only with eggs—not cornflour or other shortcuts—you're getting true classic pouring custard (also known as Creme Anglaise) that's surprisingly simple to make. You'll wonder why you ever bought the premade stuff! The texture sticks perfectly to your spoon and delivers pure comfort in every mouthful. It's perfect for fancy desserts or just enjoying by itself. Spend about 20 minutes in the kitchen and you'll have something special to drizzle over your fruit, cake, or pie.
I brought this to our family Christmas dinner and nobody said much—but I noticed the jug kept getting emptier! Even my super-critical aunt admitted it was way better than what she normally buys. Now I always keep a vanilla bean around just for making this—it's become something everyone expects at gatherings.
Stellar Ingredients You'll Need
- Vanilla Bean: Worth every penny if you can get one—it's what gives this custard its soul with those warm, flowery flavors. You can use paste or extract too, but nothing beats a real bean.
- Heavy Cream: Pick thickened cream with at least 35% fat to get that amazing richness. You can use lighter cream, but it won't feel as indulgent.
- Milk: Stick with full-fat for best results—the fat-free kind makes everything too runny. Just warm it gently to keep things nice.
- Egg Yolks: You'll need three for that perfect thickness—fresher eggs give better color and flavor.
- Sugar: Caster sugar mixes in quicker, but normal white sugar works fine too—just enough to make it sweet without going overboard.
I'm totally crazy about using a real vanilla bean in this recipe. It costs more but tastes amazing. Once I tried making it with extract when I ran out, and while it wasn't bad, it just wasn't the same. My kids actually fight over who gets to watch me scrape the seeds out—they always say the kitchen smells like a candy store when I do!
Simple Cooking Steps
- Step 1: Get Your Vanilla Ready
- Take your knife and cut the vanilla bean down the middle. Use the knife tip to scrape out all those tiny black seeds. Put both the seeds and empty pod in a small pot with 1 cup heavy cream and ¼ cup milk.
- Step 2: Heat Everything Up
- Put the pot on medium heat until you see tiny bubbles forming around the edges. Take it off and let it sit for 5 minutes so it cools down a bit.
- Step 3: Mix Your Base
- While that's cooling, grab a bowl and beat 3 egg yolks with ¼ cup sugar for about 2 minutes until it looks lighter and creamy—really put some effort into this part.
- Step 4: Put It All Together
- Take out the vanilla pod (don't throw it away!) and slowly pour the warm cream mixture into your egg mixture while whisking constantly. Go really slow here to avoid cooking the eggs. Then pour everything back into your pot.
- Step 5: Cook It Right
- Return to low heat (or medium-low for electric stoves). Keep whisking for 3 minutes straight, then continue stirring almost constantly for another 5 minutes until it's thick enough to coat the back of a spoon—you should be able to run your finger through it and leave a clear path. Don't let it boil or you'll end up with chunky custard.
- Step 6: Final Touches
- Remove from heat. For the smoothest result, pour through a fine strainer. Let it cool a bit and watch it get even thicker.
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The heavy cream really makes this custard stand out—that's what creates the luxury feel. Once my brother caught me pouring some over leftover apple cake and now he asks for extra custard every time I make it. We've turned it into our secret way to upgrade any dessert.
Delicious Serving Ideas
Try pouring this over hot pancakes or waffles for an amazing breakfast treat. I've used it between layers in trifles with fresh berries and it's absolutely amazing. Even a simple bowl of sliced fruit becomes something special with just a bit of this poured on top.
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How To Store It
Store in the fridge in an airtight container and it'll stay good up to 3 days—it'll get thicker as it chills. Just stir it before you use it to make it smooth again. If you want to use leftovers, warm them gently on low heat with a splash of milk to thin it out.
Fun Variations
Sometimes I add a tiny bit of almond extract with the vanilla for a nutty twist. You can also mix in some crushed raspberries at the end for pretty pink swirls. My friend always adds a little cinnamon to hers—it gives an unexpected warmth that works surprisingly well.
Great Foods To Serve With It
This custard tastes amazing poured over a hot apple crumble—the temperature contrast is so good. During holidays, I always serve it with bread pudding and everyone loves it. Even plain pound cake becomes special with this drizzled on top.
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This custard transforms ordinary desserts into something everyone will remember—velvety, indulgent, and amazingly simple. It shows how just a few basic ingredients can become something truly special with a bit of love. After tasting this, you'll never want to buy the packaged kind again.
Frequently Asked Questions
- → What can I use instead of a vanilla bean?
- Go with a teaspoon of vanilla extract or vanilla paste—it works great!
- → How do I know when it’s ready?
- Check if it lightly coats the back of a spoon. If it does, you’re good to go!
- → Is it okay to freeze custard?
- Nope, it doesn’t freeze well. Just stick to serving it fresh or keeping it in the fridge for a few days.
- → Is this recipe beginner-friendly?
- Absolutely! Just whisk well, keep the heat low, and don’t rush.
- → What can I pour it on?
- It’s great on fresh strawberries or a slice of tarte Tatin!