INGREDIENTS

INSTRUCTIONS

Bring the milk and cream to a boil in a heavy saucepan. Remove from heat
and set aside. Put the egg yolks, sugar, and vanilla in a bowl and beat
with a wire whisk steadily for 3 to 5 minutes, or until the mixture is
creamy and pale yellow in color and falls back on itself without breaking
into droplets or splashes (like a ribbon or cord would) when the whisk is
lifted above the bowl. Then add the flour and mix well. Add a soup ladleful
of the hot milk/cream (about half of the total amount) to the yolk mixture
and blend well. Then pour the yolk mixture into the remaining milk/ cream
in a slow but steady stream, mixing constantly with the wire whisk as you
pour. Return saucepan to stove and bring custard cream to a boil over
medium heat, continuing to stir constantly with the wire whisk. The sauce
should thicken just as soon as it reaches the boiling point. Reduce the
heat to low and continue to cook for 2 or 3 minutes more, stirring
constantly all the while. Remove from heat and transfer to a bowl. Cover
the bowl with plastic wrap so that a skin won't form as the custard cream
cools.
NOTES : This is the traditional filling for cream puffs and eclairs
Recipe by: Homemade Good News (Vol 3 No 3) Posted to EAT-L Digest 02 Apr 97
by Sean Coate <swcoate@PEGANET.COM> on Apr 3, 1997

A Message from our Provider:

“Don’t put a question mark where God puts a period.”