How to make crème anglaise

Ok so in this video I'm going to show you how to make a traditional pastry cream. For this particular recipe, we're going to need a whole milk, egg yolks, caster sugar, cornflour and flour because to start the process place the milk on the heat and bring up to a boil. so while that's on the on the stove heating up, I’m going to mix the caster sugar with the egg yolks with a whisk and bring them so this slightly start to turn opaque white in colour, once that’s achieved I add my flowers, so we got corn flour and a general pastry flour and I incorporate that into the yolk mix making sure that it's completely smooth, there are no lumps of flour that is very important because we don't want lumps of flour in our finished product.

Ok so once our milk is boiled, we remove the pan from the heat and pour approximately half of it on our yolk mix, once that’s done you place the other half that's left in the pan back on the stove to re-boil, then we lightly mix the milk into the yolk mix so we create a smooth mixture, once the rest

Close Message - I might contribute in the future

I love what you do, let me contribute right now

of it’s boiling in the pan we pour the yolk mixture into the pan on a low heat, at this stage we have a low key on the induction of your stove and what we're looking for is to achieve a smooth paste, a smooth mix the mix will thicken up naturally, just need to make sure you achieve a smooth the product in your pan.

Once it's smooth we slightly increase the heat to bring the mix up to a boil and we need to boil it to make sure where you're whisking in the pan that you're getting right into the corners of the pan so we don't have any opportunity for the makes the catch and burn always constantly whisk making sure nothing's catching on the bottom of the pan not given any opportunity to stick, ok so once your pastry cream has been on the stove boiling four minutes, we remove it from the heat pour into a bowl going to cover that with cling film and place it in the Chiller around 2-3 hours for it to cool down completely, and there we have it that's our cooked pastry cream.

Find your next job as a Pastry Chef here.

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.