Wayne Gisslen

Vanilla Pastry Cream

Preparation info
    • Difficulty

      Easy

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
4 oz<

Method

Procedure

  1. In a heavy saucepan or trunnion kettle, dissolve the sugar in the milk and bring just to a boil.
  2. With a whip, beat the egg yolks and whole eggs in a stainless-steel bowl (see