As I sit here, we’re only a couple days out from boarding a big plane, and heading overseas for family reunion Christmas.
Our resident four-year-old has been looking forward to the plane trip with greeeeeat excitement (let’s hope that lasts for the 24 hour trip!), our little nine-month-old spent the entire last night screaming thanks to newly arriving teeth (great timing). So we look ahead to the journey with slight apprehension, yet, we can’t wait!
We can’t wait for all the hugs of greeting. We can’t wait to soak up the sun with family we hardly ever see. We can’t wait to gather with the nieces, nephews, cousins we’ve never meet in person. We can’t wait to watch our children forge friendships and create games together. And we can’t wait to sit around big tables, eating delicious food in the company of those we love.
I’m looking forward to creating some Christmassy food, and as I (pretty much always) do, I begin to plan towards dessert first…
This beautiful, vanilla-speckled, silky custard is a perfect topper many a dessert dish, from fruit salad to chocolate mud cake, to a warm crumble (and secretly I highly rate it spooned straight from the jug 😀 )
Dairy or dairy-free, it’s simply delicious! And is a bit of a crowd pleaser, so definitely worth whipping up and keeping a jug handy in the fridge.
Perhaps I’ll have the chance to make it on our travels, perhaps not. Either way we can’t wait!
May you have a Merry Christmas ❤
Creme Anglais/Custard (makes 2&1/4 cups)
1 cup full-fat milk (or full-fat coconut milk)
1 cup pouring cream (or full-fat coconut milk)
4 egg yolks
2 tbsp coconut sugar
seeds of 1 vanilla pod (or 1 tsp vanilla extract)
1/2 tbsp tapicoa flour + 2 tbsp full-fat milk – optional (if you prefer a thicker custard)
Pour the milk and cream into a medium sized pot. Heat over a medium-low heat until steaming (don’t bring it to the boil).
While it’s heating whisk together the egg yolks, coconut sugar, and salt in a bowl until well combined.
Once the milk mixture is steamy and hot, pour half of it over the egg yolks whilst simultaneously whisking to ensure a smooth mixture. Then pour this back into the pot with the remainder of the milk/cream. And stir well to combine. Return to the heat (medium-low) and stir constantly as it warms through. Heat until it thickens enough to coat the back of a wooden spoon.
If you wish to thicken further, whisk the tapioca flour and milk together in a small bowl until smooth. Pour this into the crème anglaise while it remains on the heat and stir gently for 5-8 mins or so until it had thickened.
Remove from the heat.
Add the vanilla and mix through well. Pour into your chosen jar, allow to cool, store in the refrigerator.