Vanilla Pouring Custard
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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.
Servings: 2-1/2 cups (625 mL)
Ingredients:
| Nutritional Info | |
| Per 1/4 cup (50 mL) : about | - |
| cal | 121 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 14 g |
| fibre | 0 g |
| chol | 97 mg |
| sodium | 20 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 2% |
| vit A | 7% |
| folate | 5% |
Suggested Recipes
Preparation:
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.)
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.)
Additional Information
- Variation
White Chocolate Pouring Custard: Replace vanilla bean with strips of rind from 1 orange. Stir 2 oz (60 g) white chocolate, chopped; and 1 tbsp (15 mL) orange liqueur (or orange juice concentrate) into custard. Whisk until smooth. Discard rind.
Source
Canadian Living Magazine: December 2003
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