Crème Mousseline

Mousseline is a Patissiere custard that is enriched with butter and beaten make it light in texture.



375 g full fat milk 

95 g caster sugar

75 g  egg yolks 

30 g of maizena (corn starch) or special powder for flan and creme pâtissiere

95  g of room temperature unsalted butter cubed

95  g of creamed usalted butter



 In a saucepan , bring to the boil the milk with the 125 g of sugar .


Put the  egg yolks  and the remaining 125 g of sugar into a large bowl and whisk well..


Then add the corn starch and whisk to combine 


Remove the pan from the heat , and pour 1/3 of the boiling milk on top of the eggs' mixture stir with a hand whisk (Picture 1)


Then pour the eggs' & milk  mixture in the pan with  the rest 2/3 of boiling milk  and stir with a hand this (Picture2).


Put the mixture on the head and bring to the boil at small heat . Cook the crème patissiere for 3 minutes and whisk the it continuously. (Picture 3).

Picture 1

Picture 2

Picture 3

Remove the pan from the heat, add gradually the butter cube bu cube and stir until the butter has melted (Picture 4).


Pour the cream into a large bowl (or in a cooktop), the crème needs to cool down quickly (Picture 5).


Put a layer of cling film over the top , in direct contact with the surface of the cream to prevent the formation of a crust (Picture 6).


Cool in the fridge for 1-2 hours or in the freezer for 20 minutes before use . 

Picture 4

Picture 5

Picture 6

When the custard reaches room temperature, beat it on a low speed and then gradually add the creamed butte (Picture 9). Increase the speed and beat until is reaches an omogeneous consistency.


Picture 7

Picture 8

Picture 9

Important tips

Custard and creame butter temperature must be the same before