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Pastry cream
- Difficulty
Easy
By Stephen Bull
Published 2001
Ingredients
40 g 3 50 g
Method
In a mixing bowl gradually beat the sugar with the egg yolks and continue beating until the mixture is pale and forms an unbroken stream when the beaters are lifted a few centimetres above it. Beat in the flour and gradually beat in the milk. Pour the mixture back into the hot pan and place over a medium to high heat. Now beat with a wire whisk, covering all the bottom of the pan, until the mix
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