How to make Creme Anglaise (Homemade Custard)

Step 1

In a small saucepan, over low-medium heat, heat the milk until it's heavily steaming and very hot to the touch. Set aside.

Step 2

In a medium bowl, use a hand whisk to whisk together the sugar and egg yolks until combined.

Step 3

Whilst continuing to whisk, slowly drizzle the hot milk into the egg yolks.

Step 4

Pour it all back into the saucepan and heat over low heat, stirring constantly, until it's thick enough to coat the back of the spoon and you can draw a line through it that doesn't break.

Step 5

Pour the custard through a strainer into a clean bowl and let it cool a few minutes before serving. It can also be served cold.