How to Make Crème Brûlée, Crème Anglaise & Tart Filling with Itaberco’s Custard Mix

Discover the incredible versatility of Itaberco’s Custard Mix. From silky-smooth crème brûlée—no water bath required—to classic crème anglaise and rich tart filling, this one mix makes it all effortless. Whether you're a pastry chef or a product developer, discover how to save time without compromising on quality.

In this video, you’ll learn:

No water bath needed for crème brûlée
Consistent, premium results
Multiple applications from one high-quality base

Perfect for bakeries, restaurants, and dessert manufacturers looking to streamline prep while elevating their menu.

Pastry Custard Mix Process
(3 recipes, One mix)

Traditional Crème Brulée recipes requires both stove top and oven preparation, creating multiple steps and clogging valuable oven space, especially when a water bath is needed.

Crème Brulée can also be challenging to flavor, often requiring additional steps like infusing the cream, then cooling and straining it before reheating and adding the sugar and egg yolks.

Thankfully, the Itaberco Pastry Custard Mix is a stove top only preparation, requiring no oven or water bath, maximizing efficiency and ensuring a consistent product every time.

Unlike other crème brûlée mixes on the market, the Itaberco Custard Mix can also be used to make a rich and silky tart filling by simply replacing the half and half in the recipe for heavy cream.
Furthermore, by changing the liquid to mix ratio and cooling the custard with an ice bath, the Itaberco Pastry Custard Mix can also be used to make a beautifully delicate anglaise sauce.
Additionally, the Itaberco Pastry Custard Mix can be flavored using any one of the Itaberco Flavor Compounds, creating versatility and flexibility for your dessert program.

Crème Brûlée Instructions:

Start by placing the heavy cream, half and half, and custard mix in a heavy bottomed saucepan.
Heat the mixture until it comes to the boil while whisking continuously.
Once the mixture has come to the boil, maintain a boil while whisking constantly for 30 seconds.
Next, remove it from the heat and add your flavoring of choice.
Once the flavoring has been added, blend the custard with an immersion blender for 30 seconds.
While the mixture is still hot, pour the crème brûlée into serving vessels of your choice.
Finally, place your crème brûlée in the refrigerator and chill until it has set, which usually takes about 5 hours, but overnight is best.

Note: Since the crème brûlée is fully cooked on the stove top, this allows for presentation in vessels that could not normally be used in a traditional hot water bath.
Once your crème brûlée has set up, sprinkle the top with sugar and brûlée with a torch for final presentation.
Store your fully set Itaberco Crème Brulée in an airtight container in the refrigerator for up to 5 days.

Tart Filling Instructions:

To make a tart filling using the Itaberco Pastry Custard Mix, follow the same method for making crème brûlée, except use only heavy cream and custard mix instead of a combination of half and half and heavy cream with the custard mix.
Cook the custard while whisking, maintain the boil for 30 seconds, add the flavoring off the heat, and blend with an immersion blender for 30 seconds.
Pour the finished tart custard into blind baked or ready to use tart shells and place them in the refrigerator to set up overnight.
Once the custard has set, decorate your tarts as desired for final presentation and store the finished tarts in the refrigerator for up to 5 days.

Note: Tart filling made with the Itaberco Pastry Custard Mix is also freezer stable and set tarts can be frozen for up to 4 months with no breaking of the custard filling once it thaws, making it a helpful solution for preparing desserts in advance.

Creme Anglaise Instructions:

To make a crème anglaise sauce using the Itaberco Pastry Custard Mix, follow the same method for crème brûlée and tart custard, except use whole milk and heavy cream and use half as much of the custard mix.
Cook the custard while whisking, maintain the boil for 30 seconds, add the flavoring off the heat, and blend with an immersion blender for 30 seconds.
Once the cooked crème anglaise is blended, pour it into a bowl that has been set into an ice bath.
Whisk the crème anglaise continuously over the ice bath until it has cooled to room temperature. Transfer the bowl of anglaise to the refrigerator and whisk occasionally until it has cooled completely.
Once your anglaise has cooled completely, it may be transferred to a squeeze bottle or an airtight vessel of choice and stored in the refrigerator for up to 4 days, ready to use for plating and garnishing.

Imagine the endless possibilities the Itaberco Pastry Custard Mix can provide for your dessert program with minimal effort and maximum results. Show-stopping crème brûlée, decadent custard tarts, and silky crème anglaise are easier than you think. Now that’s an ingredient for a sweeter life!

How to Make Crème Brûlée, Crème Anglaise & Tart Filling with Itaberco’s Custard Mix

Pastry Custard Mix Process (3 recipes, One mix)

Crème Brûlée Instructions:

Tart Filling Instructions:

Creme Anglaise Instructions:

Pastry Custard Mix Process
(3 recipes, One mix)