Advertisement
Crème Pâtissière
Thick Sweet Cream Sauce
Preparation info
- Difficulty
Medium
Appears in
By Alma Lach
Published 1974
Ingredients
10 tablespoons ½ cup 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.</
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Monthly plan
Annual plan
Variation of
Components
- Crème Pâtissière
Advertisement
Advertisement
The licensor does not allow printing of this title