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Confectioner's Custard Creme Patissiere Recipe

Confectioner's Custard Creme Patissiere recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Confectioner's Custard Creme Patissiere recipe  PDF


MAKES ABOUT 750 G / 1 3/4 LB 6 Egg yolks
125 g Sugar (5 oz)
40 g Flour ( 1 1/2 oz)
5 dl Milk (18 fl oz)
1 Vanilla pod, split
Icing sugar (Basic custard cream filling for innumerables patisseries) Put the egg yolks and about one third of the sugar in a bowl and whisk until they are pale and leave a slight trail when you lift up the whisk. Sift in the flour and mi well. Put the milk, the remaining sugar and the split vanilla pod in a saucepan and bring to the boil. As soon as the milk begins to bubble, pour about one third on to the egg mi ture, stiring continuously. Pour the mi ture back into the pan and cook very gently, stiring continuously, until the custard thickens (1 3 minutes), then pour it into a bowl. Sprinkle some icing sugar over the surface to prevent a skin forming as the custard cools.

Confectioner's Custard Creme Patissiere recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
456 people have voted
Last Reviewed on 2018-05-24



Thursday, May 24 2018 Download & Print Confectioner's Custard Creme Patissiere recipe  PDF   Desserts recipes RSS   Thumsb up

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