"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pastry Cream, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. milk 4 egg yolks 3/4 c. sugar 6 T flour Dash of salt 1 T butter 2 tsp. vanilla
Heat milk to boiling. Beat yolks in heavy saucepan. Gradually beat in sugar, flour and salt. Slowly whisk in boiling milk until well blended. Set over moderate heat and cook, stirring constantly until mixture reaches a boil. Turn heat very low. Cook flour 3-4 minutes, stirring constantly with a whisk. If lumps form, keep stirring until cream is smooth. Remove from heat and beat in butter and vanilla.
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