Creme Patissiere Recipe aka Julia Child (Pastry Cream)

Makes 2 1/2 cups/625ml

For a stiffer custard “Saint Honore” add 8 eggwhites that have been stiffly beaten with a pinch of salt and some sugar.

1 cup/190g granulated sugar

5 egg yolks

1/2 cup/50g flour

2 cups/500 boiling milk

1 tablespoon/14g butter

1 1/2 tablespoons/22ml vanilla extract

Gradually beat the sugar into the egg yolks and continue beating for 2 to 3 minutes until the mixture is pale yellow and forms "the ribbon". Beat in the flour. Beating the yolk mixture, gradually pour on the boiling milk in a thin stream. Pour into saucepan and set over moderately high heat. Stir with a wire whip, reaching all over bottom of the pan. As sauce comes to a boil it will get lumpy, but will smooth out as you beat it. When boil is reached, beat over moderately low heat for 2 to 3 minutes to cook the flour. Be careful custard does not scorch in bottom of pan. Remove from heat and beat in the butter, then vanilla extract.

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