Culinary Institute of America

Pastry Cream for Soufflés

Preparation info
  • Makes

    1 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Milk 1

Method

  1. 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.
  2. 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.
  3. Temp