An essential part of French pastry work, this versatile filling for tart cases is easy to make. The use of potato flour to stabilise it and thicken it means that it isn’t as heat-sensitive as other custards. It also keeps well in the fridge for several days. I have not tried to freeze it, and my feeling would be that it will suffer unduly from the process.
Scald the milk in a heavy-bottomed saucepan with the vanilla pod and
© 1999 Alastair Little. All rights reserved.