Craig Claiborne

Crème Saint-Honoré

Pastry Cream

Preparation info

  • 3 to 4 cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1½ cups milk
  • ½ vanilla bean, ½ teaspoon vanilla extract

Method

  1. Heat the milk, along with the vanilla bean if used. If the extract or liqueur is used, reserve until later.

  2. Beat the egg yolks until they are thick and lemon-colored. Gradually add three-quarters cup sugar while continuing to beat. Beat in the flour and the milk