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Crème Pâtissière

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4523347

License: CC BY-SA 4.0 · Wikibooks contributors

#recipes for custard #recipes for dessert #recipes for pudding #recipes using all-purpose flour #recipes using butter #recipes using cow milk #recipes using egg yolk #recipes using granulated sugar #recipes without cooking time #recipes without servings
Dessert

Ingredients

Scale
  • 1 cup white granulated sugar
  • 5 egg yolks
  • ⅔ cup all-purpose flour
  • 2 cups boiling milk
  • 1 tbsp butter
  • 1½ tbsp vanilla extract

Directions

  1. In a 3-quart mixing bowl, beat the sugar into the egg yolks with a wire whisk until the mixture is pale yellow and forms a ribbon.
  2. Beat in the flour.
  3. While beating continuously, pour the hot milk onto the egg yolk mixture in a thin stream.
  4. Pour the mixture into a saucepan and set over moderate heat, stirring constantly.
  5. Bring to the boil slowly while stirring well to avoid lumps.
  6. When it reaches the boil, stir for 2 to 3 minutes to cook the flour well, being careful not to burn it in the bottom of the pan.
  7. Remove from the heat, then beat in the butter followed by the vanilla extract.
  8. Cover the surface with a sheet of parchment paper to prevent a skin from forming and allow to cool.

Notes

See also crème saint-honoré (crème pâtissière with beaten egg whites).

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