Poblano Cream

11:30 am on 18 June 2012


  • 1 litre blue top milk
  • 140g unsalted butter
  • 140g plain flour
  • 3 poblano chillis (used capsicums if out of season or unavailable)


Char and peel poblanos and blend with the milk.

In a sauce-pan, melt the butter and slowly start to add the flour stirring constantly then add the milk bit by bit, whisking to prevent any lumps forming cook over a low heat for around 5 minutes or until the taste of flour has gone. 

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