Comments on: Creme Anglaise (vanilla custard)

By: Caroline's Cooking

Caroline's Cooking — Sun, 31 Dec 2023 23:59:46 +0000

In reply to Fausta Libardi. I'm glad the recipe was what you were looking for and that the metric/cup button helped (I know I find it helpful myself on a few recipes when I refer back to them!)

By: Fausta Libardi

Fausta Libardi — Sun, 31 Dec 2023 16:49:36 +0000

A standard recipe, quite difficult to find online: thank you! And I really appreciated the metrics/US cups button - very helpful and easy to use

By: Caroline's Cooking

Caroline's Cooking — Thu, 26 Aug 2021 03:05:35 +0000

In reply to Mary. That's great to hear and sounds like a delicious combination!

By: Mary

Mary — Wed, 25 Aug 2021 16:32:27 +0000

In reply to Caroline's Cooking.

I made an Angel Food cake and needed to use the egg yolks so I made this custard to serve with the cake. This custard is just the right consistency and will be perfect with the cake and fresh peaches. Thank you.

By: Caroline's Cooking

Caroline's Cooking — Wed, 04 Mar 2020 23:44:03 +0000

In reply to Valora. It's true, English 'real custard' is very much the same as American pudding. The color depends on your eggs - I guess the ones I used here had paler yolks, plus I seem to remember it was a duller day so the lighting was paler. Either way, delicious :)

By: Valora

Valora — Mon, 17 Feb 2020 18:02:06 +0000

Looks very good! I guess 'English cream' really isn't that much different from American pudding. My go-to pudding recipe calls for the same eggs (2) but double the amount of milk/cream (2 1/2 c. - I use raw milk that has plenty of cream) and more cornstarch. What amazes me most though, about your picture, is how white yours is! Even though I use 2x the amount of milk/cream, mine turns out quite yellow from my egg yolks!

By: Caroline's Cooking

Caroline's Cooking — Sat, 24 Jun 2017 11:09:51 +0000

In reply to Carlee. Thanks Carlee, it's really so lovely and creamy!

By: Caroline's Cooking

Caroline's Cooking — Sat, 24 Jun 2017 11:08:40 +0000

In reply to Christie. Thanks Christie, food memories are the best :)

By: Caroline's Cooking

Caroline's Cooking — Sat, 24 Jun 2017 11:08:15 +0000

In reply to Wendy Klik. Thanks Wendy!

By: Caroline's Cooking

Caroline's Cooking — Sat, 24 Jun 2017 11:08:01 +0000

In reply to Val - Corn, Beans, Pigs & Kids. Thank you so much Val, that's very kind!

By: Caroline's Cooking

Caroline's Cooking — Sat, 24 Jun 2017 11:06:38 +0000

In reply to Ellen. Thanks Ellen, yes chilled it's perfect for summer (and served warm is great in the winter!). I agree mixed berries would also be good.

By: Carlee

Carlee — Sat, 24 Jun 2017 00:49:07 +0000

I love that you recreated a childhood favorite! It looks so creamy and delicious. A perfect compliment to those berries!

By: Christie

Christie — Fri, 23 Jun 2017 19:27:59 +0000

I have so many food memories that have prompted so many recipes. I love everything about this!

By: Wendy Klik

Wendy Klik — Fri, 23 Jun 2017 14:28:16 +0000

We love custard in our house and this sounds like the perfect recipe.

By: Val - Corn, Beans, Pigs & Kids

Val - Corn, Beans, Pigs & Kids — Fri, 23 Jun 2017 13:44:30 +0000

You always share the most elegant foods. I love how each recipe has something extra special about it.

By: Ellen

Ellen — Fri, 23 Jun 2017 11:41:23 +0000

A delightful dessert that's perfect for summer! Mixed berries would be lovely too.