Make perfect custard every time with this easy-to-use Crème Brûlée Hot Process Mix by Pastry 1. It's the easy way to create smooth, rich and consistent custard (aka 'Crème Anglaise) for use in an array of delicious desserts. Bake it in a ramekin for classic crème brûlée, pour into pastry shells for creamy custard pies, or spread a thick layer onto cakes for that final finishing touch. To use, simply mix 150g of the base preparation with 300g of milk and 500g of heavy cream. Mix, then take pride in your velvety custard.