How to fix a split custard
If, despite your best efforts, your custard has split, don’t panic, all is not lost. Your savior in this situation is the immersion blender. By blending the custard thoroughly, you’ll refine and smooth it out. Say goodbye to those tiny clumps of coagulated eggs.
To make it even smoother, pass it through a fine-mesh sieve. If you don’t have an immersion blender, don’t worry, a regular blender can do the job.
An accessible solution for everyone is to pour the custard into a bottle, seal it, and shake it vigorously, just like you would with a cocktail shaker. Then strain it through a fine sieve.
Storage
Once the vanilla crème anglaise is ready, pour it into a dish and stir it occasionally to cool it down. Store it in an airtight container, covering it with plastic wrap directly on the surface to prevent a skin from forming on top. You can transfer it to a bottle and refrigerate it for up to 24 hours, or freeze it for up to 3 months.
When ready to use, thaw it slowly in the refrigerator for a few hours. Once thawed, you can transfer it to a bottle and shake it vigorously to restore its creaminess.
