How long does it take to make Crème Anglaise – Ultimate Summer Dessert Part 2/3?

About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.

How many servings does this Crème Anglaise – Ultimate Summer Dessert Part 2/3 recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Crème Anglaise – Ultimate Summer Dessert Part 2/3 recipe come from?

It was shared by Ed Cudlipp on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Crème Anglaise – 35-Minute Recipe

Name: Crème Anglaise – 35-Minute Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 400 ml whole milk; 1 vanilla pod; 65 g caster sugar; 4 egg yolks; 1 clingfilm

A silky vanilla‑infused custard that turns any dessert into a refreshing treat. Light, airy, and perfect for topping meringues, cakes, or fresh fruit on a hot summer day.

Recipe by Ed Cudlipp· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

15 min

Cook Time

20 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

35 min estimated total time for 4 servings.

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Dessert Vanilla Custard French

Ingredients

1 7/10 cup whole milk
1 vanilla pod
2 3/10 oz caster sugar
4 egg yolks
1 clingfilm

Instructions

1
Place 400 ml of whole milk in a medium saucepan.
2
Add the split vanilla pod and its scraped seeds to the milk.
3
Heat the mixture over medium heat, stirring occasionally, until it just begins to steam (small bubbles will form around the edges). Do not let it boil.
4
Remove the saucepan from the heat, cover, and let the vanilla infuse for 10 minutes. Then discard the pod.
5
While the milk is infusing, whisk the 4 egg yolks together with 65 g of caster sugar in a large bowl until the mixture becomes pale, thick, and slightly ribbon‑like.
6
Gradually pour the warm vanilla‑infused milk into the egg‑yolk mixture, whisking constantly to temper the yolks and prevent curdling.
7
Transfer the combined mixture back to the saucepan and return it to the stove over medium‑low heat.
8
Stir continuously with a heat‑proof spatula, scraping the bottom of the pan, until the custard thickens enough to coat the back of a spoon (approximately 180°F). Do not allow the mixture to boil.
9
Immediately strain the custard through a fine‑mesh sieve into a clean bowl set over an ice bath to stop cooking and remove any cooked egg bits.
10
Stir the strained custard gently until it reaches room temperature.
11
Lay a sheet of clingfilm directly on the surface of the custard to prevent a skin from forming.
12
Cover the bowl and refrigerate the custard for at least 1 hour, or until fully chilled.
13
When ready to serve, give the custard a quick stir and pour it cold around the base of meringues, cakes, or any dessert of your choice.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Temper the yolks gradually

When adding the warm vanilla‑infused milk, pour it slowly into the whisked yolks while stirring constantly.

Maintain low heat while thickening

Return the mixture to the pan over medium‑low heat and stir continuously until it coats the back of a spoon.

Stop cooking quickly with an ice bath

After straining, place the bowl over an ice bath to halt further cooking before chilling.

Prevent a skin from forming

Lay clingfilm directly on the custard surface before covering and refrigerating.

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