Custard (Creme Anglais)

Creme Anglais, the literal translation of which is English cream, is in fact a combination of milk or cream, eggs vanilla and sugar heated till it thickens and then served as a sauce or accompaniment to many dessert.  I am a great fan.   In 1837 Mr. Alfred Bird in an act of what I like to think of as love, created a cornflour based alternative for his wife who was allergic to eggs .  When anyone mentions trifle it is jelly, birds custard and dream topping with hundreds and thousands sprinkled on top what comes to mind, not the fancy puds that adorn menus these days.  So I've included both custards in order to acknowledge the merits of both.  If you're a fan of custard though check out the spanish flan / Creme Caramel recipe and the custard tart recipe.  The principles of making custard are the same as making lemon curd.


Egg Custard
I made proper egg custard for the first time a few years back I have no idea where that recipe was from but this is what I use now.  I use double cream if I have it single cream if I don't and have even been know to just use milk.

1 Vanilla Pod
5 yolks
100g Caster Sugar
250ml Cream
250ml Full Cream Milk


Method

1. Split the Vanilla pod lengthwise and scrape out the seeds.  Add to milk and cream and bring to a simmer don't let it boil.  Remove the vanilla pod.
2. Whisk yolks and sugar together until thick and pale.
3. Add the Milk mix slowly to the eggs to prevent the eggs scrambling (it would do no harm to let it cool slightly) stirring all the while.
4. Pour the mix back into the pot and heat slowly and gently stirring all the while.
5. You'll know that the custard is ready when it coats the back of the wooden spoon and you can draw your finger through and it will leave a little path.

Birds Custard 
Some people fear lumpy custard but I've never had that problem, this is how my Mama taught me to make it.


2 tablespoons of Custard Powder
500ml Milk
1 tablespoon of Sugar 

Method

1. In mug put your custard powder, sugar and just enough milk to bind them.  Mix well so that there are no lumps.
2. Heat milk in a saucepan until bubbles start to appear at the sides.   Remove from the heat and top up the mug with the hot milk.  Give it a quick stir and then empty the contents of the mug to the saucepan.
3. Keep stirring with a wooden spoon until it thickens to a consistency that you're happy with.