This is a true “Stirred” custard just like a real Creme anglaise. A simple variation, and a beatiful dessert with poached fruit. This custard is a basis for many other recipes, like ice cream and bavarois
600 ml (1 pint) Pouring cream (35%) butterfat
5 egg yolks
100 gm (3 ounces) caster (superfine) sugar
6 Passionfruit
Cut the passionfruit in half and scoop out the pulp. Strain the pulp and set the juice aside. Add 2 tablespoons of the seeds dack to the juice. Discard the remaining seeds.
In a small saucepan bring the cream gently to the simmer. In a larger saucepan bring 600 ml (1 Pint) of water to the boil. In a large heatproof bowl (stainless steel is ideal) whisk together the egg yolks and sugar. When the cream has just reached boiling point pour onto the yolk mixture and whisk to combine.
Place the bowl over the simmering water and stir continually until the mixture is cooked. You can tell it is ready when the mixture coats the back of a spoon.
Add the passionfruit juice and continue to cook for a minute more. Remove from the heat and pour into a shallow tray and let cool.
When cool, transfer to a small bowl and keep covered in the Refrigerator.
Makes 2-1/2 cups.
Keeps for 1 week refrigerated.