Cream Patissiere

Ingredients

• two ounces of fine flour
• three well-beaten eggs
• a pint of boiling milk
• some lumps of sugar
• an ounce and a half of crushed ratafias
• a little brandy

Method

1. 1

   Beat the flour smoothly with the eggs, then gradually add the boiling milk.

2. 2

   Sweeten with sugar rubbed on lemon rind and heat over fire, stirring until thickened but not boiling.

3. 3

   Optionally, add crushed ratafias or brandy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 422. The excerpt below is the record exactly as published.

ream, Patissiere. — Beat two ounces of fine flour very smoothly and gradually with three well-beaten eggs, and add, a little at a time, a pint of boiling milk, or cream and milk, or cream only. Sweeten it with some lumps of sugar which have been rubbed on fresh lemon- rind, and heat the mixture ovev the fire, stii-ring all the time, until it thickens ; but it must not boil. This cream is used by the French instead of our col4 custard, and is very good made as above, but an ounce and a half of crushed ratafias, or a little brandy

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