Creme anglaise vanilla custard poured over fresh strawberries

Crème Anglaise


A classic vanilla custard great with strawberries or other fruit, trifles, poured over cake, or use it as a base for homemade ice cream.


Crème Anglaise

1 pcs. Vanilla pod

150 gram Sugar

3 pcs. Eggs

5 dl Heavy cream 38%

2 dl Whole milk, 3.5 % fat


Mix all ingredients
Split the vanilla pod lengthwise and scrape out the vanilla beans. Mix the vanilla beans with some of the sugar. Add the vanilla to a saucepan and then add the remaining sugar and the rest of the ingredients.
Cook the custard
Heat the custard at 100 °C, stirring constantly. Stir gently, but continuously. The custard is ready when it has thickened. It will set further in the fridge. Pour the custard into a bowl and cover with cling film. Make sure the cling film touches the surface of the custard to prevent it from forming a skin. Refrigerate until cold.


If you want to make homemade ice cream, just pour the chilled custard into your ice cream maker.