Foolproof Creme Anglaise (Classic Vanilla Custard Sauce)

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  1. I love vanilla custard! Growing up my family always had things like sticky toffee pudding, jam roly poly, coconut tart, etc with good quality store bought custard and it was great but this home made version looks infinitely better! 😍 it makes me feel so nostalgic. If im feeling lazy but want dessert my go-to is berries or bananas with custard too.

  2. Hi Gemma, wow I never thought that I would even consider making creme anglaise! Thank you for all of the tips , including times for cooking, explaining the tempering and the very thoughtful addition of pudding where we can buy a vanilla pod at a reasonable price. What a darling You Are for showing us exactly what to do in the case that we might curdle AR creme anglaise. I didn't even know you could save it! I guess I am going to have to give it a go. I feel so lucky that I have Gemma Stafford in my life helping me to be braver in the kitchen which helps me to have little victories in life.😊❤❤❤

  3. Gemma hun, I was so excited to have a source to get vanilla pods at a decent price but when I went to your page and clicked the link all I got was a veggie peeler, which if I was looking for one of those would be excellent hehehe Help please. Thank-you for always sharing such yummy dishes with us, it is so kind of you to do this. Have a wonderful day!!! AMB…Rose

  4. I did the same thing once when I curdled some hot cocoa custard I made, sent it through my vitamix (didn't strain it, though). It made it nice and smooth again, but I found my custard was very eggy-tasting, afterwards. Do you think it was the lack of straining it that caused that flavor? Or is it likely to taste more eggy if you accidentally curdle your custard? Or, is custard supposed to taste like eggs (I was under the impression that you're not supposed to taste egg in a custard, because that means you cooked it too long)? Thanks, Gemma! Your videos are wonderful, and I love your personality!

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