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Pastry Cream for Soufflés
Preparation info
- Makes
1 lb
- Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Milk |
Method
- Combine 4 oz/110 g of the milk with 2½ oz/70 g of the sugar in a saucepan and bring to a boil, stirring gently with a wooden spoon.
- Meanwhile, combine the flour with the remaining 2½ oz/70 g sugar. Stirring with a whisk, add the remaining 12 oz/340 g milk. Add the eggs and egg yolks, stirring with the whisk until the mixture is completely smooth.
- Temp
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