This is another staple in pastry making, it is what you fill éclairs and mille feuilles and choux à la crème with. This is a traditional recipe, I know some people use cornstarch...I don't.
Heat the milk (adding the vanilla bean if you are using one)
In a bowl mix whole eggs and egg yolks with sugar until the mixture becomes white, thick and foamy
Slowly add the sifted flour spoonfull by spoonfull
Then add the scalding milk slowly while stirring
Put the whole thing back in the pot over low heat and cook while contantly stirring in a regular motion, until it starts to boil
Remove from heat and let cool
Add butter in little pieces (not essential) and the flavouring.
To prevent a skin from forming on top of the cream when cooling, sprinkle it with icing sugar while still hot.
Cool and refrigerate
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