Serving: 15

This is another of those base recipes that are super handy to have as they can make a multitude of dishes. I have simplified this recipe and excluded the flavoring of the milk with onion and cloves.

Creme Brulee


7 oz             Butter, margarine or oil

7 oz             All-purpose flour

8 cups          Milk



  1. Melt butter in a pan then add flour to form a paste called a roux.
  2. In another pan add your milk and slowly bring it to the boil.  
  3. Cook out the butter and flour for 3-4 minutes then slowly start to add the warm milk, add a little at a time and don’t add more until the last ladle of milk is mixed in.
  4. Stir continuously while milk is added until you achieve a smooth sauce with the consistency of thick double cream.
  5. Cook this out for 10 minutes over a low heat to avoid burning the sauce, stirring every minute or so.


This sauce will keep for 72 hours in the fridge.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust