Crème anglaise


Would you care for a delicious dessert? Whether it’s served warm or cold, it always tastes good!


20 g Mix C - Mix Pâtisserie
½ l milk
160 g sugar
1 vanilla pod
6 eggs


  • Set aside 3 tablespoons of the milk. Heat the remaining milk with the sugar and the vanilla pod, then remove the vanilla pod immediately.
  • Separate the egg yolks from the egg whites. Whisk the egg yolk with the flour and the reserved milk in a bowl until it forms a smooth mixture.
  • Stir in the warm milk little by little, straining out any skin that may form.
  • Heat the crème over medium heat until it is nearly boiling, then remove from heat. Place in custard cups and serve warm or cold.
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