Confectioners’ Cream (Creme Patissiere)

Ingredients

• 1 pint of cold milk
• 2oz. of powdered sugar
• 1oz. of wheat-flour
• 1oz. of cornflour
• two whole eggs
• 1 teaspoonful of vanilla essence

Method

1. 1

   Put cold milk into a saucepan and place on the stove.

2. 2

   Mix powdered sugar, wheat-flour, cornflour, and eggs in another vessel.

3. 3

   When the milk is boiling, add it to the mixture, stir for one minute, then put it into another saucepan and heat until it boils.

4. 4

   Remove from fire, add vanilla essence, mix thoroughly, pour into a bowl, and let it cool.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 536. The excerpt below is the record exactly as published.

Confectioners’ Cream (Creme Patissiere). — Put 1 pint of cold milk into a saucepan, and place it on the stove. Mix in another vessel 2oz. of powdered sugar with loz. of wheat-flour and Joz. of cornflour ; break in two whole eggs, and beat well together with the whisk for two minutes. When the milk is boiling, add it to the preparation, and after stirring for one minute longer put it into another saucepan, and place it on the stove. Beat well until it comes to a boil ; then remove from the fire, and add immediately 1 teaspoonful of vanilla essence

Cook this with the app: pantry check, scaling, and the assistant.