recipes/crèmepatissière.recipe.md
2021-09-04 15:02:20 +01:00

790 B

Crème Patissière

Recipe yields 750 grams

Ingredients

  • 6 pieces egg yolks
  • 125 grams sugar
  • 40 grams plain flour
  • 500 milliliters milk

Directions

Place the egg yolks and about 1/3 of the sugar in a bowl and whisk until they are pale and form a light ribbon. Sift in the flour and mix well.

Combine the milk, the remaining sugar, and the vanilla pod in a saucepan and bring to a boil. As soon as the mixture bubbles, pour about 1/3 onto the egg mixture, stirring all the time. Pour the mixture back into the pan and cook over gentle heat, stirring continuously. Boil for 2 minutes, then tip into a bowl.

Dust lightly with icing sugar to prevent a skin forming while the custard cools.

Meta

author: Roux Brothers on Patisserie

tags: Puddings and Desserts