Crème Pâtissière (Pastry Cream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 500 grammes caster sugar
- 12 egg yolks
- 125 grammes flour
- 1 litre milk infused with vanilla
Instructions
- Prepare the mixture and cook it as for the Crème frangipane, using these proportions.