Silky, rich and surprisingly simple: How to make vanilla custard from scratch

Good Food logoThis velvety creme anglaise elevates any warm dessert and takes just minutes to whip up on the stove.Emma KnowlesJuly 31, 2026Flecked with vanilla seeds, home-made custard (creme anglaise) comes together in minutes.Rob PalmerA thick, silky home-made custard is the ideal partner for a warm crumble – or just about any dessert or cake, for that matter. Sure, store-bought is easier, but the taste and texture of home-made are in a league of their own. It’s so delicious I could drink it by the mug!Ingredients4 egg yolks35g (2½ tbsp) sugar (caster or brown)300ml pouring cream or thickened cream100ml milk1 tsp vanilla bean paste or scraped seeds of 1 vanilla beanMethodStep 1Whisk the egg yolks and sugar in a medium bowl until pale.Step 2Bring the cream, milk and vanilla to a simmer in a saucepan over low heat.Step 3Whisking continuously, pour the cream mixture into the egg yolk mixture to combine.Step 4Return the mixture to the saucepan and stir continuously over low heat until it coats the back of a wooden spoon thickly (3 to 4 minutes). To test, dip the spoon into the custard and draw your finger through the mixture on the spoon. It should leave a clear line.Step 5Strain into a bowl and whisk occasionally until cool.Step 6Cover with cling wrap pressed directly onto the surface of the custard to prevent a skin from forming, then refrigerate until chilled. Store in an airtight container for up to five days.The best recipes from Australia's leading chefs straight to your inbox.Sign upSimilar Recipes