Crème Patissière

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

This crème, which is very easy to make, is most useful in a kitchen. It can be eaten hot or cold, just as it is. It can also be used for stuffing pancakes and as the basis for the preparation of a soufflé. Needless to say, its thickness should be regulated according to your requirements.

For a pint of milk you want about a quarter of a pound of flour, not quite half a pound of sugar, five yolks of eggs and two whole eggs. Bring the milk (flavoured with half a vanilla pod) to the boil and keep it hot; put in a flat saucepan the flour, the sugar and the yolks, mix well with a whip, add little by little the hot milk (you leave the vanilla in till the crème is finished, after which you wash it in cold water and put it to dry to be used again three or four times) and cook, whipping all the time. It does not take long to thicken after it has come to the boil, for unlike most preparations with yolk of egg, this one must boil. When finished it should be at least the consistency of a mayonnaise. The crème will be even better if you flavour it, in addition to the vanilla flavouring, with a glass of curaçao, Grand Marnier, Kümmel or Chartreuse.