- 400ml milk - 200ml double cream - 1 vanilla pod (slice and add inside and the pod itself) BARELY SIMMER - 4 large egg yolks - 90g caster sugar WHISK TIL PALER carefully whisk in hot cream slowly. this is called tempering. use whisk to hold back vanilla pod. cook in saucepan until thicker and creamier. let it cool in a bowl.
@@ChefJackOvens my mistake. I should have used the word simmer instead of boil. Even with the simmering milk you could have easily ruined it. You just got lucky. Do it that way 100 times and it will not succeed 100 times. Also you are supposed to bring the milk to the boil for a traditional French crème anglaise not just simmering or hot milk.
@SonoIoLaLeggenda each to their own I guess. Traditional custard and crème abglaise don’t contain flour unless you’re eating flour in your ice cream now as well
Nice you just scrambled the eggs... You're supposed to laddle the cream into the yolks slowly that's the whole point of this overly developed method you're using. You could just mix everything cold and heat it up together.
When pouring the hot milk/cream into the egg yolk/sugar mixture, it should be done gradually, as the hot mixture might cook the eggs and create lumps.
That’s true but don’t heat the milk and cream to that point. If it’s hot enough to scramble the eggs, it’s over cooked
@@ChefJackOvens
Too true, thanks for replying!
Your recipes are great, well explained and presented!
Thank you very much 🙏
@@ChefJackOvens c😮😅g b7v😅😅600se 😅😅😅g can't ♥ ❤ u😅h😅yk😅9
How many months that can be stored in refrigerator bro? Thanks
- 400ml milk
- 200ml double cream
- 1 vanilla pod (slice and add inside and the pod itself)
BARELY SIMMER
- 4 large egg yolks
- 90g caster sugar
WHISK TIL PALER
carefully whisk in hot cream slowly. this is called tempering.
use whisk to hold back vanilla pod.
cook in saucepan until thicker and creamier.
let it cool in a bowl.
This went well with my apple cake. Thank you sir!
Perfect!
Mix eggs with sugar, add cold milk slowly, now gently heat. Less faffing around, only one pan required.
I love homemade custard, the ready made custard that supermarkets sell is dreadful.
You know it!
They have good little real French vanilla petite pots custards😊
Recipe:
1 2/3 cup of milk
1 vanilla pod
4 egg yolks
1/2 cup of sugar
Don't forget the heavy cream!
@@SpicySoulsa how much heavy cream? Is it 35% cream or less?
Thanks! Just made it for my family and they’ve loved it❤
A simple but tasty creme anglaise recipe thanks. Cheers.
Thank you
Thanks for another great video Jack.
No problem
Yummo will give this recipe a crack thanks Chef.😊
No problem 😌
Nice dessert sauce in Germany we have a dish called Dampf Nudel it is served with vanilla Sauce. This will be very 👍 good
I know the one! 👌👌
Spoouuuun, Smooouuuuthh
Rather than throw your pods into your custard save them and stick them into your sugar to create vanilla sugar to be used at a later date.
That’s what I do! Vanilla sugar is so good 😊
Ideal for all sorts of dessert dishes! Thanks Jack! Have a great week! 👍💖
You know it! Thank you
That looks tremendous👌
🤤🤤
I'll try thank you
Thank you
Is there a substitute for those who can't eat eggs?
I about had a heart attack when you poured all the boiling milk over raw egg yolks. I thought we were making custard not an omelette
It’s not boiling that’s why it doesn’t curdle. It’s temped perfectly
@@ChefJackOvens my mistake. I should have used the word simmer instead of boil. Even with the simmering milk you could have easily ruined it. You just got lucky. Do it that way 100 times and it will not succeed 100 times. Also you are supposed to bring the milk to the boil for a traditional French crème anglaise not just simmering or hot milk.
Me: buys birds custard powder and is loving it 🎉
I used 80 g of sugar -definitely 70 g as too sweet. Also I would add an extra yolk as it took at least 10 minutes plus to cook
Does anyone know if you can use honey instead of sugar? Or no sugar at all?
Yes, I made it with honey today and it tasted good. With no sweetener at all it will surely be edible but I don't think it will be good for a desert.
Very nice. I’m an absolute glutton for this stuff😬
Homemade custard is so good 😊
Put it in the freezer to get an ice cream
You know it 👌
Where did you get that glass bottle from please 🙏🏿 thanks
Honestly can’t remember sorry. I’m pretty sure it’s from a commercial cookwares shop that i went to years ago sorry
Fresh milk or full cream?
Full cream
Super fantazi ⭐⭐🍎🌻🌻🌻🌟🌟🌷🌷❤❤❤👍👍👍👍👍👍👍❤❤❤🌷🌷🌷
Once it sets it wont pour out.?????
It will pour. It doesn’t solidify
Bon appetite
👌👌
Thanks Jack. Quick question, what can you substitute for caster sugar?
brown sugar, demerara sugar or granulated sugar
⬆️⬆️ 🙏
Do you drink it like Nog?
Ok i love this recipe and your apron lol!
Y u got it in that? You drinkin it bro?
It’s a sauce bottle
Just whisk the egg nog on the pot😂
I love this recipe.. custard should not need flour or corn starch to be custard
Who’s adding flour to their custard? 😅
No its not
@@SonoIoLaLeggenda custard from the shops contains flour but homemade custard has 0% flour
@SonoIoLaLeggenda each to their own I guess. Traditional custard and crème abglaise don’t contain flour unless you’re eating flour in your ice cream now as well
everyone knows custard needs milk
Why the fk would you put it in that bottle....
Nice you just scrambled the eggs... You're supposed to laddle the cream into the yolks slowly that's the whole point of this overly developed method you're using. You could just mix everything cold and heat it up together.
I’m glad you can see scrambled eggs in there. You must be watching a different video
@@ChefJackOvens They are tiny specs on the final mix, you are too arrogant to see your mistake so have fun with your mediocre cooking.
Is there a way for you to keep the cream warm?
Mmmmm... Custard. You are evil!
It’s so good haha