A creamy light pouring custard with a kiss of cardomom!

It adds a decadent finishing touch when served as a sauce to accompany any hot pudding!

Cardamom Infused Creme Anglaise Recipe

Cardamom infused creme anglaise
Recipe type: Dessert
Serves: 4
  • 125ml full cream milk
  • 125 ml cream
  • 3 egg yolks
  • 3 tbles sugar
  • 1 tsp vanilla extract
  • ⅛ tsp fine cardamom
  • pinch of salt
  1. Combine the milk and cream in a saucepan and bring to a simmer over a low heat.
  2. In a bowl, whisk the sugar into the egg yolk until pale and thick.
  3. Pour the hot milk mixture into the egg yolk mixture in a thin stream, whisking constantly.(you may need assistance while doing this)
  4. Pour the egg yolk mixture back into the pan and place over medium heat. Stir constantly but gently with a wooden spoon until the mixture begins to thicken. Do not boil!
  5. The crème anglaise is ready when it coats the back of the wooden spoon
  6. Pour the crème anglaise into a bowl and place it over a larger bowl half-filled with iced water to stop the cooking process.
  7. Once cooled, strain through a sieve.
  8. Serve right away or refrigerate until chilled.
  9. It can be stored in the refridgerator for several days.