Cookbook:Crème Pâtissière

Ingredients

 * 1 cup white granulated sugar
 * 5 egg yolks
 * ⅔ cup all-purpose flour
 * 2 cups boiling milk
 * 1 tbsp butter
 * 1½ tbsp vanilla extract

Procedure

 * 1) In a 3-quart mixing bowl, beat the sugar into the egg yolks with a wire whisk until the mixture is pale yellow and forms a ribbon.
 * 2) Beat in the flour.
 * 3) While beating continuously, pour the hot milk onto the egg yolk mixture in a thin stream.
 * 4) Pour the mixture into a saucepan and set over moderate heat, stirring constantly.
 * 5) Bring to the boil slowly while stirring well to avoid lumps.
 * 6) When it reaches the boil, stir for 2 to 3 minutes to cook the flour well, being careful not to burn it in the bottom of the pan.
 * 7) Remove from the heat, then beat in the butter followed by the vanilla extract.
 * 8) Cover the surface with a sheet of parchment paper to prevent a skin from forming and allow to cool.

Notes, tips, and variations

 * See also crème saint-honoré (crème pâtissière with beaten egg whites).