Creme Brulee

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • ½ pt. milk
  • ½ oz. cornflour
  • ½ pt.

Method

Mix the cornflour with a little of the milk and put the rest of the milk and cream on to boil. When boiling, pour on to the cornflour paste, stirring well. Return to the pan and simmer for 2–3 min. Add the vanilla essence and stir in the well-beaten eggs. Whisk over a low heat until the mixture thick