790 B
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.
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author: Roux Brothers on Patisserie
tags: Puddings and Desserts