How to make the BEST custard | creme anglaise

Quick, easy and tasty custard for any occasion.
Match this custard recipe with this apple crumble - • Apple & Rhubarb Crumbl...
#Shorts old fashioned baked custard | old school recipes, creme anglaise, grandmas baked custard

[@RG-ja34sep]

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.

[@ChefJackOvens]

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

[@RG-ja34sep]

@@ChefJackOvens
Too true, thanks for replying!
Your recipes are great, well explained and presented!

[@ChefJackOvens]

Thank you very much 🙏

[@philipolivant6950]

​@@ChefJackOvens c😮😅g b7v😅😅600se 😅😅😅g can't ♥ ❤ u😅h😅yk😅9

[@mangkenor5745]

How many months that can be stored in refrigerator bro? Thanks

[@user-rz3sz5xu4w]

Recipe:
1 2/3 cup of milk
1 vanilla pod
4 egg yolks
1/2 cup of sugar

[@godislove.7421]

This went well with my apple cake. Thank you sir!

[@ChefJackOvens]

Perfect!

[@formxshape]

Mix eggs with sugar, add cold milk slowly, now gently heat. Less faffing around, only one pan required.

[@jananderson5712]

I love homemade custard, the ready made custard that supermarkets sell is dreadful.

[@ChefJackOvens]

You know it!

[@4321watts]

They have good little real French vanilla petite pots custards😊

[@fathima737]

- 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.

[@fatemafaith5450]

Thanks! Just made it for my family and they’ve loved it❤

[@spicedup4726]

Nice dessert sauce in Germany we have a dish called Dampf Nudel it is served with vanilla Sauce. This will be very 👍 good

[@ChefJackOvens]

I know the one! 👌👌

[@MichaelAussie05]

A simple but tasty creme anglaise recipe thanks. Cheers.

[@ChefJackOvens]

Thank you

[@erikrunnel7165]

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.

[@ChefJackOvens]

That’s what I do! Vanilla sugar is so good 😊

[@surthrivingalaska2511]

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

[@ChefJackOvens]

It’s not boiling that’s why it doesn’t curdle. It’s temped perfectly

[@surthrivingalaska2511]

@@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.

[@hazelkinvig-paul8231]

Ideal for all sorts of dessert dishes! Thanks Jack! Have a great week! 👍💖

[@ChefJackOvens]

You know it! Thank you

[@laneythelame]

Ok i love this recipe and your apron lol!

[@desgoulding7154]

Thanks for another great video Jack.

[@ChefJackOvens]

No problem

[@evehsv5556]

Yummo will give this recipe a crack thanks Chef.😊

[@ChefJackOvens]

No problem 😌

[@pppp67567]

Thank you

[@datsunruss]

That looks tremendous👌

[@ChefJackOvens]

🤤🤤

[@qwert4461]

Me: buys birds custard powder and is loving it 🎉

[@OutrageousPenalty]

Spoouuuun, Smooouuuuthh

[@spirosggg2135]

Put it in the freezer to get an ice cream

[@ChefJackOvens]

You know it 👌

[@Kerys23a]

I'll try thank you

[@Rudebo]

Does anyone know if you can use honey instead of sugar? Or no sugar at all?

[@ruthsuhrud495]

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.

[@breehogg2878]

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

[@veronikaharusi7931]

Super fantazi ⭐⭐🍎🌻🌻🌻🌟🌟🌷🌷❤❤❤👍👍👍👍👍👍👍❤❤❤🌷🌷🌷

[@featheredindian]

Very nice. I’m an absolute glutton for this stuff😬

[@ChefJackOvens]

Homemade custard is so good 😊

[@dougmcilwaine7078]

Thanks Jack. Quick question, what can you substitute for caster sugar?

[@MrRoyalGard]

brown sugar, demerara sugar or granulated sugar

[@ChefJackOvens]

⬆️⬆️ 🙏

[@dalebrown1936]

Where did you get that glass bottle from please 🙏🏿 thanks

[@ChefJackOvens]

Honestly can’t remember sorry. I’m pretty sure it’s from a commercial cookwares shop that i went to years ago sorry

[@user-pn5zb9qj2z]

Fresh milk or full cream?

[@ChefJackOvens]

Full cream

[@mohammed.kitchen465]

Bon appetite

[@ChefJackOvens]

👌👌

[@janellesurpre5838]

Once it sets it wont pour out.?????

[@ChefJackOvens]

It will pour. It doesn’t solidify

[@robertwade2518]

Why the fk would you put it in that bottle....

[@PlCASA]

Is there a way for you to keep the cream warm?

[@evanworkman7374]

Y u got it in that? You drinkin it bro?

[@ChefJackOvens]

It’s a sauce bottle

[@lorettatripodi7531]

I love this recipe.. custard should not need flour or corn starch to be custard

[@ChefJackOvens]

Who’s adding flour to their custard? 😅

[@ChefJackOvens]

No its not

[@ChefJackOvens]

@@SonoIoLaLeggenda custard from the shops contains flour but homemade custard has 0% flour

[@ChefJackOvens]

@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

[@maureenokumu2428]

everyone knows custard needs milk

[@kahuna1247]

Mmmmm... Custard. You are evil!

[@ChefJackOvens]

It’s so good haha