On Mon 03 Aug 2009 04:21:55p, Arri London told us...

>
>
> Rhonda Anderson wrote:
>>
>> "Giusi" > wrote in
>> :
>>
>> >
>> > "Omelet" ha scritto nel messaggio > In article
>> >> Wayne Boatwright > wrote:
>> >>
>> >>> First off, if I were making a custard I would be using cornstarch
>> >>> >> (cornflour), not all-purpose flour.
>> >
>> >>> AFAIC, this is not a particularly good recipe.
>> >>> Wayne Boatwright
>> >
>> > It may or may not work, but is fairly typical of pastry cream type
>> > custards used on European bakeries. Flour is much more common than
>> > corn starch.
>> >
>>
>> Yes, and given that the OP was talking about making a dacquoise, I
>> imagine they were after a pastry cream (or creme patisserie) rather
>> than a custard to serve with pudding etc.
>>
>> I'm not sure why I haven't made a pastry cream yet - I've certainly
>> made plenty of custards :-). Think I need to make profiteroles or a
>> flan or some such this weekend so I have a reason to make it. Do you
>> have a tried and true pastry cream recipe Giusi?
>>
>
> This is a French recipe.
>
> Creme Patissiere
>
> 6 egg yolks
> 100 g sugar
> 2 tbs flour
> 1/2 litre milk
> 1 vanilla bean
>
> Whisk tbe egg yolks and the sugar until mixture turns pale. Stir in the
> flour until smooth.
> Bring the milk with the vanilla bean just to a boil. Whisk in the
> egg/sugar/flour mixture and reduce the heat to low. Continue stirring
> over low heat until the creme thickens. Bring to a boil briefly,
> stirring constantly. Remove from the heat and strain out the vanilla
> bean.
> Cover and chill.
>

That amount of flour makes much more sense.

--
Wayne Boatwright
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I doubt whether the world holds for any one a more soul stirring
surprise than the first adventure with ice cream. Heywood Broun