Recipes

Crème anglaise

By Maggie Beer

10 minutes

Preparation time

1 hour, 5 minutes, plus chilling time

Cooking time

6 Servings

Serves

Ingredients

350ml thickened cream
200ml full cream milk
2 whole eggs
100g white sugar

Place all ingredients into a mixing bowl or blender and blend until the sugar has dissolved.
Pour the custard mixture into sterilised jars, secure the lids and place onto a perforated steam tray.
Place into the steam oven and Steam at 85°C for 1 hour.
Remove from the steam oven and allow to sit for 5 minutes, the custard can be used immediately or stored in the jar in the fridge and chilled for later use.

Add marmelades, fruit compotes and jam to the bottom of jars for flavoured variations.

Recipe by Maggie Beer.