Crème Patissiere

A classic versatile dessert base


500ml whole milk

85g Creme Anglaise

40g cornflour

This recipe uses the following Essential Cuisine products:


  1. Mix the Crème Anglaise base and the cornflour. Bring the milk to the boil.
  2. Pour half the milk onto the crème anglaise and cornflour mix and whisk until all dissolved. Pour back into the remaining milk and return to the heat
  3. Bring back to the boil and stir constantly  for 1 minute or until the mixture thickens and coats the back of the spoon.
  4. Remove from the pan onto a lined tray, chill until ready to use.