Crème: Anglaise, Pâtissière, St Honoré

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The milk should be brought to the boil, and then removed from the heat for a few moments before adding it, gradually, and mixing continuously, to the sugar, flour and egg-yolk mixture. A vanilla bean can be split, cutting lengthwise, boiled with the milk, and scraped to add the tiny seeds to the milk. Coffee should be a double-shot espresso, ristretto. Cocoa powder should be mixed with the flour, and incorporated with it. Cointreau, amaretto, or other liqueur can be added once the crème is cooled, as can orange zest or almond essence. Ground almonds or pistachios can be scalded with the milk—if you add significant quantities you may need a little extra milk to get the consistency you want.

Beat yolks and sugar until they "form the ribbon"; fold in the flour. Add the hot milk,slowly, beating all the while. Continue stirring; cook over a moderate heat for a couple of minutes. Smooth the surface and film with butter to prevent a skin from forming.

Ingedients as above—with the addition of the three eggwhites. Prepare crème pâtissière. Leave the crème pâtissière to cool slightly while you beat the eggwhites to stiff peaks. Mix 1/3 of the beaten whites with the pastry cream; fold the remainder gently in.

The eggwhites can be used to make isles flottants, or a chocolate soufflé

A temperature of 175 °F 75 °C is plently. Remove from the heat; place the pan in a dish of cold water, or immediately pour the custard into a serving jug. If your hot pan continues to heat the custard, it will curdle at about 185 °F 80 °C. Serve hot or cooled.

Beat yolks and sugar until they "form the ribbon". Scald the milk with vanilla bean, split lengthwise; scrape the seeds into the milk. Slowly add hot milk to eggs and sugar, stirring well with a wooden spoon. Continue stirring over gentle heat until the custard thickens to coat the back of the spoon.

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