122 Crème pâtissière

Preparation info
  • To make

    1 kg

    of cream
    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About

‘The essential cream’


Main ingredients

  • ½ litre (scant pint) milk
  • half a vanilla-pod split in two lengthwise


  1. Bring the milk to the boil in a heavy-bottomed saucepan together with the vanilla-pod and 50 g (1¾ oz) of the sugar.
  2. Meanwhile, put the egg yolks and remaining sugar in a large bowl. Whisk for one minute, until the mixture lightens and becomes gradually paler.
  3. Gradually add the flour and cornflour in a fine shower, mixing them