Crème Frit

French-Fried Cream Custard

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 egg
  • 2 yolks
  • 6 tablespoons confectioners’ sugar


  1. Put egg and yolks into a heavy saucepan (or cook this recipe in a double boiler), and beat together. Mix together sugar and flour and then stir into the eggs. Beat and then add the cream. Stir-cook over very low heat until very thick. Add the Grand Marnier and Kirsch.
  2. Remove from heat, pour into a buttered, square pan so that depth of custard will be about 1