Crème Pâtissière

Thick Sweet Cream Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 10 tablespoons sugar or ½ cup plus 2 tablespoons
  • 8

Method

  1. 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.
  2. Set pan in cold water. Stir until cool, then use in one of the following recipes.</