Title: Creme Patissiere
Categories: Sauce Dessert
Yield: 20 Fl.oz.

170	g	Granulated Sugar
5		Egg yolks
80	g	Sifted flour
450	ml	Boiling milk
14	g	Butter
FLAVOURINGS
1 1/2	tb	Vanilla extract =OR=-
2	ts	Vanilla extract plus
3	tb	Rum, kirsch, cognac etc =OR=-
85	g	Plain chocolate melted with
2	tb	Rum or coffee
2	ts	Vanilla extract =OR=-
85	g	Pulverised almonds or pulverised macaroons
1/4	ts	Almond extract
2	ts	Vanilla extract

Gradually beat the sugar into the egg yolks and continue beating for 2-3 minutes until the mixture is pale yellow and forms the ribbon. Beat in the sifted flour. Beating the yolk mixture, gradually pour on the boiling milk in a thin stream of drops.

Transfer to clean heavy bottomed saucepan and place over moderately high heat. Stir with wire whisk, reacking all over base of pan. As sauce comes to the boil, it will get lumpy, but will smooth out as you beat it. When the boil is reached, beat over moderately low heat for 2-3 minutes to cook the flour. Be careful the custard does not scorch in the base of the pan.

Remove from the heat and stir in the butter, followed by any of the alternative flavourings. If the custard is not be be used forthwith, dot top of custard with softened butter to prevent a skin forming (you can also use counter wrap or cling film). Creme Patissiere can keep for a week under refrigeration or may be deep frozen.

Recipe "Mastering the Art of French Cookery" Bech, Bertholle & Child MMed IMH Georges' Home BBS 2:323/4.4

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