Home-made custard recipes: bread pudding with creme anglaise and whisky sauce, and spiced creme renversee

Some people are under the misconception that custard is a packaged yellow powder that's mixed with water to make faux creme anglaise and pastry cream. But these powdered mixtures don't come close to the deliciousness of home-made custard, which is a mixture of egg and liquid, sometimes with the addition of sugar, that's steamed, baked or cooked to make creme anglaise, pastry cream, creme brulee and chawan mushi (Japanese savoury custard), among other dishes.

Bread pudding with creme anglaise and whisky sauce (pictured)

This is a super-rich dessert because it has a double dose of custard (in the bread pudding and the creme anglaise). The potent whisky sauce makes the pudding more sophisticated than the regular version, although it can be served without it. If you like, you can substitute brandy for the whisky.

For the pudding, use a soft, rich, eggy bread, such as brioche. If you have time, leave the sliced bread out to dry slightly. This will help it absorb the custard.

For the creme anglaise:

500ml cream

500ml milk