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Published on Mar 6, 2016
The English love this custard so much that the French named it after them - crème anglaise (English cream). And if you've ever had the real thing, you'll love it too.
This custard is perfect with lots of traditional British desserts - apple crumble, rhubarb crumble, apple pie, jam roly-poly, any of the steamed puds. Problem is, it's a bit tricky to make, which is why instant powdered versions are so successful.
In this video, I show you 2 ways to make custard. The traditional way, which carries a high risk of curdling, requires lots of careful pan-watching and quite a lot of skill and experience. And the modern way - sous vide. Cooking custard sous vide is extremely simple and almost foolproof.
Whichever way you cook your custard, it's delicious and well worth learning how to do it.
Want to try sous vide yourself? [ Affiliate links follow ]