Wayne Boatwright wrote:
>
> 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.
>
> --


Most of the thickening should come from the eggs in any case.