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Re: Pastry Cream/Creme Patissiere

Name: Gerard
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Nah, not the eggs. Boil 1 gal milk, whip in (vigorously ) 6 eggs/1lb sugar/1 lb cake flour. Dissolve the sugar in the eggs first, stir in the flour and add 1 pint of the milk just before it boils, this way the base will be very warm and let the custard boil immediately. Do it on high flame and whip with a french whip. The whole operation takes less than 1 minute, if you get lumps you didn't whip it vigorously or the pan is too small to allow good technique. Pour out immediately onto a tray and sprinkle generously w/ sugar to stop it crusting. Blast in front of a cooling fan then chill til completely cold, beat in machine with paddle til smooth, add vanilla and dark rum.

We make 3 gallon batches in a big (heavy) pan and dump onto 2 trays, this recipe will last all week, I find it seems to last longer if not mixed until needed. For the 3 gal batch I use 2 gals milk, 1/2 gal light cream and 1/2 gal water, don't know why but this blend never burns on the bottom of the pan and cleanup is a snap.!

Regards, Gerard