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This recipe for PASTRY CREAMS, by , is from The Kiernan-Lewis Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Kiernan-Lewis


Classic custard filling for tarts

1 cup whole milk
1/3-cup sugar
1 TB cornstarch
3 egg yolks
1 TB softened butter
1 tsp-almond extract

Bring 3/4-cup milk and all sugar to a boil.

Whisk cornstarch into remaining 1/4-cup milk.
Whisk in egg yolks.

Temper the mixing of the eggs with the hot milk by whisking about 1/3 of the hot milk into the yolk mixture. Return the remaining milk to a boil and whisk in the yolk mixture, whisking constantly until the custard thickens and returns to a boil.

Remove from heat and whisk in butter and vanilla.

Don't stop whisking or it will break!

Crème Anglaise for pouring

1 cup heavy cream
2 teaspoons vanilla extract
4 egg yolks

In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.

While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly.

Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

If you cook it a minute too long it will break! So when it looks close to right, stop cooking!




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