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Crème pâtissière (pastry cream)

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 10 minutes
Cooking time: 10 minutes
 
Ingredients (serves 6):


Method:

Pour the milk into a saucepan, add the vanilla extract then bring to the boil.

Put the egg yolks in a second pan and sprinkle in the sugar.
Use a spatula to work the mixture until it whitens then add the flour.

Pour in the hot milk, stirring constantly.

Heat the cream over a low heat, still stirring constantly. Next, filter the cream and leave to cool, stirring it regularly.

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