Serves 6
Ingredients
- 50 g butter
- 50 g all purpose flour
- 1 l milk
- 3 eggs
- 100 g sugar
Method
- 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
- melt the butter in a saucepan, then add the flour. Stir continuously until a paste forms
- gradually whisk in the milk, keep on stirring and bring to the boil until the mixture softly sets
- pour the hot cream into the beaten eggs, stirring with a wire whisk
- put the pan back onto a low heat
- stirring continuously for about 2 mins and strain into a clean jug and add liqueur, if using
- pour carefully into the ramekins
- INSTRUCTION VIDEO
Tips, Tricks and inspiration
- this can be done overnight without affecting the texture