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Crème patissiere ( cream dessert )        No reviews yet! Be the first to review this recipe! :-) Ingredients (for 6 people): - 2 cups of milk - 1/3 of a vanilla pod - 3 egg yolks - 1/3+ cups of sugar - 1/4 cup of flour Directions: Bring the milk to boil with the vanilla. Break the eggs and separate the whites from the yolks. Whip the egg yolks with the sugar until it stretches like ribbon when you raise it with the spoon, then add the flour. Pour the boiling milk on the mixture while stirring well. Put into a pot and cook over moderate heat, stirring continuously. Remove from burner when thickened. Depending on what you intend to do with it, the cream pâtissière needs to be more or less thick. You can influence the consistency by increasing or decreasing the quantity of flour. You can vary the flavor at will: amaretto (or extract from bitter almond), Grande-marnier, extract from pistachios, flower of orange tree... Add once the cream cools a little. With a little bitter almond or Amaretto, this cream goes wonderfully with a tart (red fruits), with a little pistachio, it is perfect for cream puffs, etc. Recipe shared by .    Unit problem? > Use our unit converter for degrees F/C. Review this recipe.     All rights reserved Marmiton SAS, France, 2006-2007  ¤  Contact us at Legal notice  ¤  General Terms of Use