True French and British Cuisine
Custard
Of course, this is just my personal impression, not a statement of fact. But the effect it has had on me was so bright and mesmerising that I can't help but share it. British chefs have two magical sauces in their arsenal – one salty and one sweet, but both brimming with flavour. Almost no dessert, and especially no pudding, is complete without a thick vanilla custard. The French call it crème anglaise, or English cream, elevating it to universal status. From my first encounter with England, I had a strong feeling that this sauce was truly versatile. You can pour it over a hot cherry pie to make its taste less sour and more intense, layer it on top of fruit jelly, or use it as a filling in tarts or even cupcakes. The possibilities are endless. Custard is easy to make at home.
Ingredients
- 2 eggs
- 3 tbsp cornflour
- 3 cups milk
- 3 tbsp sugar (adjust to taste)
- 1 tsp vanilla extract
Method
- 1Whisk the eggs, cornflour and milk in a saucepan.
- 2Place over a low heat and continue whisking until thickened and smooth.
- 3Add the sugar and vanilla extract.
What British custard actually is
Custard is a sauce of milk or cream, egg yolks and sugar, thickened gently over heat until it coats the back of a spoon. In Britain it is poured hot over puddings, crumbles, pies and sponge — it is the sauce, not the dessert.
The classic French version, crème anglaise, is the same idea made with cream and vanilla and served thinner and cooler. British custard is usually a little sweeter and thicker, and in many homes it is made from custard powder — a cornflour and colouring blend invented in Birmingham in the 1830s — rather than from yolks. Both are called custard; only one contains eggs.
The whole craft is temperature. Keep the pan below a simmer, stir without stopping, and take it off the heat the moment it thickens. If it does catch and turn grainy, pour it straight through a sieve into a cold bowl and whisk — most curdled custard can be rescued.
Custard questions people ask
- What is the difference between custard and crème anglaise?
- Crème anglaise is the French pouring custard: cream, yolks, vanilla, deliberately thin. British custard is typically thicker and sweeter, served hot, and often made with custard powder instead of egg yolks.
- Why did my custard curdle?
- The eggs cooked. The pan was too hot or left unstirred. Pass it through a sieve, whisk hard, and next time hold the heat low and keep the spoon moving.
- What do you serve custard with?
- Sticky toffee pudding, apple crumble, jam sponge, mince pies, trifle and rhubarb — anything British, warm and baked.
- Can custard be made in advance?
- Yes. Cool it with a disc of baking paper pressed onto the surface so no skin forms, refrigerate up to two days, then reheat gently while stirring.
