French Pastry Cream (Creme Patisserie) Recipe
Ingredients
| Flour | 3 Tablespoon | |
| Sugar | 6 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Milk | 1⁄2 Cup (8 tbs), cold | |
| Milk | 1 1⁄2 Cup (24 tbs), scalded | |
| Egg yolks | 4 , slightly beaten | |
| Vanilla extract | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 988 Calories from Fat 279
% Daily Value*
Total Fat 31 g47.8%
Saturated Fat 14.2 g71.2%
Trans Fat 0 g
Cholesterol 785.5 mg261.8%
Sodium 1179.9 mg49.2%
Total Carbohydrates 151 g50.3%
Dietary Fiber 1.2 g4.9%
Sugars 114.8 g
Protein 29 g57.4%
Vitamin A 26.5% Vitamin C
Calcium 59.7% Iron 21.6%
*Based on a 2000 Calorie diet
Directions
2. Set over boiling water. Vigorously stir about 3 tablespoons of hot mixture into egg yolks. Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 minutes; stir slowly to keep mixture cooking evenly.
3. Remove from heat and strain into a bowl. Stir in vanilla extract. Cover and cool. Chill.
Comments
Culinary Crack . . . says :
Chef
