Crème Patisserie

Directions

1. Prepare the Pie Crust* as directed (if you make a full recipe, you can freeze the second crust for later use). Place crust it at the bottom of a baking dish or pan and bake.

2. In a small pot, heat the milk over a medium-low flame. Heat just until boiling and remove from the flame.

3. Using a double boiler, add the egg yolks, sugar, and flour into the top pot. Mix until it is light yellow in color. Still stirring, slowly add (dribble) the hot milk. Stirring continuously, cook until the mixture coats the back of a spoon.

4. Once the mixture has become thick, remove it from the heat and mix in the vanilla and butter.

5. Cover the mixture with plastic wrap, letting the cellophane actually touch the cream. Let the cream cool completely before spooning it onto the tart crust.

6. Sprinkle with powdered sugar and serve immediately or refrigerate. 

 

References: *See the Pie Crust recipe.