This thick vanilla custard is easier than crème anglaise, as the flour stops the egg from curdling. Use flour for a velvety texture, or cornflour for a custard more like one made with custard powder. Lovely with crumbles and steamed puddings!
2 egg yolks
60g caster sugar
30g plain flour, or 20g cornflour
Few drops of vanilla extract
- Heat the milk to scalding point. Put the egg yolks and sugar into a bowl and whisk together well. Add the flour and whisk again until smooth.
- Pour the hot milk onto the yolk mixture, stirring as you do so, until well mixed. Rinse out the saucepan.
- Return the mixture to the cleaned pan and bring slowly to the boil, stirring with a wooden spoon until thickened, less than 2 minutes. (Taste to check there is no raw flour flavour.) Add vanilla extract to taste, starting with 2 drops. Strain the custard through a sieve into a warmed jug for serving.