Does anyone make custard with just cream, egg yolks and sugar

If so, could you share recipe?

Crème Anglaise

250 ml whole milk
250 ml cream
1 vanilla bean, split
5 egg yolks
1/2 c caster sugar

Bring milk, cream and vanilla pod to a simmer in a heavy based pan. Remove vanilla bean and set aside. In a bowl whisk egg yolks and sugar, whisk in hot liquid, return to pan with vanilla bean. Cook over moderate heat, stirring constantly, for about 10 minutes or until it thickens (82 - 85 C). Strain into a cold bowl. Scrap the insides of the vanilla pod in and stir in.

You can use all cream for a richer thicker version.

Brilliant, thank you. I did not know that that was the same as custard



Edited 1 time(s). Last edit at 12/02/2016 07:23PM by Plates.

Do you know you can make custard with entirely milk (i.e. no cream) too? It's just thickened with cornflour instead - e.g.:

3 cups milk (trim milk's fine)
2 egg yolks
2 tbspns sugar (or more if you prefer sweeter)
1 tspn vanilla essence
4 tbspns cornflour

In a small container mix cornflour with a little of the milk until you have a smooth paste. In stovetop pot, mix egg yolks with remainder of milk, add sugar and vanilla essence. Pour in cornflour paste, stirring. Cook on stove, stirring constantly, until custard thickens. Do not allow to boil.

J1, yes I did know. I was specifically looking for one that used 100% cream and no flour.

If I had just googled creme englais, I would have prob found one. Thanks for your response though.



Edited 1 time(s). Last edit at 12/02/2016 08:46PM by Plates.

This is what I use for brandy sauce with the Xmas pudding. Decadent.

TPANDAV, I made this again, but wanted it to set like for a trifle and it did not. Is it supposed to? I fear I did take it off the stove early because of the eggs scrambling - I did not have a thermometer.

Would adding an additional egg yolk help?

Thanks in advance

WHOOPS, just realised this thread is a year old! I didn't read fully to the end before posting.

Anyway, maybe this will be useful to someone.

This is the recipe I use for a very thiick custard that can be used to stick in all sorts of things. When I'm using it for a trifle or want a lighter end product, you fold in whipped cream.

VANILLA CUSTARD

45g flour
6 egg yolks (or if you're like me and like to be pedantic, 125g of yolks)
155g sugar
475ml milk (115 into the yolks, 360 into a saucepan)
2t vanilla extract (or split & scrape a vanilla bean into the milk before heating)
0.25t almond essence

WHIPPED CREAM

300 cream
1T icing sugar
0.25t cornflour
1.25t vanilla

Sift flour and sugar into bowl, whisk together to ensure complete mixing.

In another bowl, whisk egg yolks and 115ml milk. Then whisk this mixture into the flour/sugar. Continue whisking until the sugar has dissolved and it is completely smooth when rubbed between two fingers. Add vanilla extract (if using) and almond.

Heat the remaining 360ml milk in a heavy saucepan over med high heat. Just as the milk boils, whisk half of it into the egg/flour mixture, then scrape all of that back into the pot.

Immediately begin stirring with a spatula or slotted spoon and stir constantly until the custard begins to thicken. Do not leave it!

As the custard thickens, it will go through a lumpy stage - don't worry, keep briskly stirring and it will smooth out just before boiling. Stir and boil for 1 minute. Immediately remove from the heat and scrape into a container, covering the surface with plastic wrap (this prevents a skin forming). Can be used as soon as it is cold. Will keep in the fridge for up to a week. Makes about 2.5C.

If using a vanilla bean, I cut it in half lengthwise, scrape it out, then cut the bean halves in half again and add it all to the milk. I don't remove them until I'm at the stage of adding the whipped cream, I figure leaving them there as long as possible is only going to add to the flavour.



Edited 2 time(s). Last edit at 12/18/2017 03:52AM by Jenna.

Plates Wrote:
-------------------------------------------------------
> TPANDAV, I made this again, but wanted it to set
> like for a trifle and it did not. Is it supposed
> to? I fear I did take it off the stove early
> because of the eggs scrambling - I did not have a
> thermometer.
>
> Would adding an additional egg yolk help?
>
> Thanks in advance

Crème Anglaise is too runny for a trifle, it is intended to be a sauce or a base for ice cream. Jenna's suggestion above sounds good, or here are the proportions that I use (from Lois Daish):

300 ml full cream milk
300 ml cream
4 egg yolks
2 rounded tab cornflour
2 tab sugar
1 tsp vanilla extract.

Another way to achieve a thickened custard without it being too stodgy is to make a lightly thickened custard (such as my recipe above but with only 1 tab of cornflour) and add some gelatine. For the above recipe I would use 4 leaves of gelatine, briefly softened in cold water, squeezed dry and added when the custard has thickened and is still hot. Stir well to dissolve the gelatine, then let it cool down to tepid before you pour it into the trifle.

Thank you both, I understand now.