Bakers Custard or Crème Anglaise is one of the great classic sweet sauces. It can be served hot or cold, with crumble pies, baked apples, rhubarb or any other fruity desserts. It is used as a filling in a wide variety of the finest tarts and pastries. Children love it and it is of course, an essential ingredient in many of the traditional desserts such as Trifle.
- Beat the eggs, sugar and 2 level teaspoons of corn starch together in a bowl.
- Heat the milk together with the vanilla pod in a saucepan to just below boiling point. Remove the vanilla pod and pour milk over the egg and starch mixture in the bowl, whisking all the time.
- Pour back into the saucepan and stir gently over a low heat until it thickens.
- Remove from the heat and serve either hot or cold.
The vanilla pod can be washed, left to dry and stored for use again in an airtight jar.
If you don't have a vanilla pod, you can use 3 drops of vanilla essence.
If you prefer a thinner custard, adjust the consistency with a little more milk.