Alma Lach

Poires à la Crème Pâtissière

Pears in 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

  • Sugar
  • ¼ cup flour
  • Salt
  • 4 egg yolks

Method

  1. Combine ½ cup sugar, flour, and ½ teaspoon salt in a saucepan. Mix together with a whisk. Add yolks and milk to make a paste. Add balance of milk. Stir-cook over very low heat until