Name: Crème Pâtissière (Thick Sweet Cream Sauce)
Cuisine: French
Ingredients: 2 cups whole milk; 1 (2-inch) piece vanilla bean or 1 teaspoon vanilla; ¼ teaspoon salt; 8 tablespoons flour; 10 tablespoons sugar or ½ cup plus 2 tablespoons; 5 egg yolks

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

10 tablespoons sugar or ½ cup plus 2 tablespoons
8

Method

Put sugar, flour, and salt into a saucepan. Stir together with a whisk. Add yolks and enough milk to make a paste. Add remainder of milk and vanilla bean. Stir-cook over very low heat until thick. Remove from heat, remove vanilla bean, or add vanilla if bean has not been used.
Set pan in cold water. Stir until cool, then use in one of the following recipes.</