Vanilla Pouring Custard

Author: Canadian Living

A vanilla bean gives the best flavour by far to pouring custard, or crème anglaise. But you can stir 2 tsp (10 mL) vanilla into the cooled custard instead.

  • Portion size 625 servings
  • Credits : Canadian Living Magazine: December 2003

Ingredients

  • 1 vanilla bean
  • 2 cups 10% cream
  • 5 egg yolks
  • 3/4 cups granulated sugar

Method

Split vanilla bean in half lengthwise. With knife, scrape seeds into saucepan; add pod. Add cream; heat over medium heat until tiny bubbles form around edge. Remove from heat; cover and let stand for 10 minutes.

In bowl, whisk egg yolks with sugar; slowly whisk in cream mixture. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, 8 minutes. Strain into bowl, pressing seeds through sieve and discarding pod. Place plastic wrap on surface; refrigerate until cold. (Make-ahead: Refrigerate for up to 3 days.)

Nutritional facts Per 1/4 cup (50 mL) : about

  • Sodium 20 mg
  • Protein 2 g
  • Calories 121.0
  • Total fat 6 g
  • Cholesterol 97 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Vanilla Pouring Custard

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