Crême Patissière, or Pastry Cream

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Flour, 1 oz.
  • Yolks of eggs, 3
  • boiling cream, or milk and cream mixed


To one ounce of fine flour add, very gradually, the beaten yolks of three fresh eggs; stir to them briskly, and in small portions at first, three-quarters of a pint of boiling cream, or of cream and new