Recipe Inspiration

Ingredients...

500ml whole milk

85g Essential Cuisine Crème Anglaise Mix

40g cornflour

250ml double cream

Method...

1. Mix the Essential Cuisine Crème Anglaise Mix and the cornflour

2. Bring the milk to the boil

3. Pour half the milk onto the Crème Anglaise and cornflour mix and whisk until all dissolved

4. Pour back into the remaining milk and return to the heat

5. Bring back to the boil and stir constantly for 1 minute or until the mixture thickens and coats the back of the spoon

6. Remove from the pan onto a lined tray so to avoid the residue heat burning the mixture

7. Chill until ready to use

8. When cold, fold in the semi whipped cream

Chefs Tip

A classic dessert filling, perfect for cakes and pastries!