On Thu 06 Aug 2009 04:14:39p, Arri London told us...

>
>
> 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.
>

Agreed.

--
Wayne Boatwright
------------------------------------------------------------------------
I refuse to spend my life worrying about what I eat. There's no
pleasure worth foregoing just for an extra three years in the
geriatric ward. John Mortimer