Monday, 29 September 2014

Creamy sweetness

Serves 6


  • 50 g butter
  • 50 g all purpose flour
  • 1 l milk
  • 3 eggs
  • 100 g sugar


  1. put the eggs and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk until paler in colour and a bit fluffy
  2. melt the butter in a saucepan, then add the flour. Stir continuously until a paste forms
  3. gradually whisk in the milk, keep on stirring and bring to the boil until the mixture softly sets
  4. pour the hot cream into the beaten eggs, stirring with a wire whisk
  5. put the pan back onto a low heat
  6. stirring continuously for about 2 mins and strain into a clean jug and add liqueur, if using
  7. pour carefully into the ramekins

Tips, Tricks and inspiration

  • this can be done overnight without affecting the texture
Copyright 2014, Saskia Poppeliers

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