| Recipe to Print-Crème Patisserie (Pastry Cream) - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Cop |
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| Recipe Name: |
Crème Patisserie (Pastry Cream) - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Cop |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.38
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Put half of the sugar with the milk. Bring to a boil. Bring remaining sugar and yolks to ribbon stage. Add 1/2 cup of milk from saucepan to yolks and sugar. Add half of flour into yolk mixture. Add 1/2 cup of milk from saucepan to yolk mixture.
Add remainder of flour (make sure the mixture is pourable). When milk is boiling and rising to the top, whisk yolk mixture briskly into milk mixture. Cook until flour is out. Transfer into bowl and rub butter on top to prevent skin. Cover and chill. |
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