Email to Lucy Ashes      

Recipe Categories: lucyashes's HOME PAGEAPPETIZERS BBQ BEAN-DISHES BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COLESLAW CONDIMENTS COOKIESandBARS CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MACARONIandCHEESE MARINADES MEATS MISCELLANEOUS PASTA PIZZA POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SAUCES SCONES SOUPSandSTEWS SPECIAL-SELECTION STUFFED-EGGS TIRAMISU VEGETABLES VEGETARIAN WHOLEGRAINS

French Pastry Cream

List of Ingredients




1/2 cup sugar
4 Tbs cornstarch
1/8 tsp salt
2 cups whole milk
4 large egg yolks
2 tsp vanilla, amond, lemon or orange extract


Recipe



Combine sugar, cornstarch, salt, 1/4 cup of the milk in the top of a double boiler. Mix well. Heat 1 1/2 cups of the milk & gradually stir it into the first mixture; cook, stirring constantly. Stir and cook over boiling water until mixture is very thick. Beat the yolks and blend with remaining 1/4 cup of milk; add to the cooked sauce. Continue cooking and stirring over hot water until the cream is thick as mayonnaise. Remove from heat, stir in the flavoring. Cool thoroughly. Stir the custard occasionally to prevent top from crusting.

Makes about 2 cups.