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LOCATION: Recipes >> Pastries >> Cream Filling 08

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Pastry Cream (creme patisserie)

6 egg yolks
1/2 cup granulated sugar
1/2 cup all-purpose flour
2 cups hot milk
2 tablespoons butter
1 tablespoon vanilla extract or 1/2 tablespoon vanilla plus 1 or 2
tablespoons rum or kirsch

Mix egg yolks and sugar in a 2 1/2 quart saucepan with a wire whip
until thick and pale yellow, several minutes. It should form a
ribbon. Beat in flour, then beat in hot milk in a thin stream.
Set over moderate heat and stir slowly and continuously with the
whip until it thickens. When lumps form, beat vigorously to
eliminate them. Lower the heat and cook slowly, stirring all the
time, to thicken the cream. Remove from heat and beat in the butter
and flavoring. Film the top of the cream with 1/2 tablespoon of
milk, rum, or kirsch to prevent crusting. Chill.

You need a good saucepan for this - one that will heat evenly. Be
thorough in your stirring so none of the cream sticks to the bottom
of the pan and turns nasty. Having said that, this recipe is
actually pretty easy if you are patient and calm about it, and the
results are very, very good.

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