Ingredients
- 3 egg yolks
- 1/3 cup sugar
- 3 T. all-purpose flour, sifter
- 1 1/4 cups milk
- 1 t. vanilla extract
- 1 egg white
- 2/3 cup heavy cream
Directions
Beat the egg yolks and 1 1/2 T. sugar in a bowl until pale and thick. Fold in the flour.
Put the milk and the vanilla into a saucepan and bring almost to a boil. Gently whisk the hot milk into the egg and flour mixture. Strain the mixture, through a nylon sieve, back into the pan.
Cook the custard over a gentle heat, stirring, until the mixture thickens. Pour the hot custard into a clean bowl, then cover the surface closely with plastic wrap to prevent a skin forming. Allow the custard to cook completely, but not to set too firmly.
Beat the egg white until stiff, then gradually beat in the remaining sugar. Whip the cream until thick.
Whisk the cooled custard until smooth, then gradually fold in the egg white then the cream. Cover the cream patiessiere with plastic wrap and chill before using.
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Submitted 6/13/05.
Source: Harrods Book of Cakes and Desserts
Submitted By: Jan Larson
kenenjan@santacruz.k12.ca.us
Religieuse - Creme Patissiere