Creme Patissiere

Ingredients

• a pint of cold milk
• two ounces of powdered sugar
• one ounce of flour
• half an ounce of corn-starch
• two whole eggs
• a teaspoonful of vanilla essence

Method

1. 1

   Heat milk in a saucepan.

2. 2

   Mix sugar, flour, corn-starch, and eggs in another vessel.

3. 3

   Add boiling milk to the mixture, stir, and return to heat until it boils.

4. 4

   Add vanilla essence and let cool.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 301. The excerpt below is the record exactly as published.

creme patissiere (No. 1242). 358 THE TABLE. 1242. Creme Patissiere. — Put a pint of cold milk into a saucepan, and place it on the stove. Mix in another vessel two ounces of powdered sugar, with one ounce of flour, and half an ounce of corn-starch. Break in two whole eggs, and beat well together with the whip 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 a teaspoonful of vanilla essence

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