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Asian Master Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Signature Veal Stock Reduction
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Creme Brûlée
PREP TIME: 1 hr
COOKING TIME: 5 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Calories305kcal
Fat27g
Saturates16g
Sugar7.8g
Salt0.21g
Ingredients...
340g Essential Cuisine Crème Anglaise Mix
1ltr full fat milk
1ltr double cream Sugar for caramelising
Method...
1. Mix the cream and milk
2. In a bowl whisk the Essential Cuisine Crème Anglaise Mix with 100ml of the liquid to form a slurry. Add any flavourings to this
3. In a pan bring the rest of the liquid to the boil. Pour half onto the slurry, whisking until all has dissolved. Pour back into the rest of the liquid and return to the boil for 2 minutes whisking constantly
4. Pour into ramekins, leaving at room temperature until cool enough to put in the fridge
5. When needed, sprinkle with sugar and melt with a gas gun, being careful as the sugar is hot enough to burn
Chefs Tip
Add a spoonful of chocolate powder to the dry mix to get a nice chocolate brûlée!
