Jean Troisgros, Pierre Troisgros

Crème Pâtissière for Sweet Soufflés

Crème pâtissière pour soufflés

Preparation info
  • For

    four

    people
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
top 1000The Nouvelle Cuisine of Jean and Pierre Troisgros
The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

  • About

Ingredients

  • 250 ml (scant half pint) milk
  • 2 eggs
  • 100

Method

  1. Pour the milk into a small saucepan and bring to the boil. Put the whole eggs, sugar and flour into a bowl and mix well with a whisk. Gradually pour on the boiling milk in a thin stream and whisk in.
  2. Pour the mixture back into the saucepan and bring to the boil, whisking to prevent the cream sticking at the bottom of the pan, and cook for 2 to 3 minutes.