4340 Butter Cream

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Crème à l’Anglaise, remove from the heat and stir until it is barely lukewarm. Add 450 g (1 lb) good quality butter per 6 dl (1 pt or 2⅝ U.S. cups) of custard, whisking it in a little at a time. Add a little vanilla sugar if the vanilla flavour of the custard is not sufficiently pronounced.