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    You are in: Home / Community Forums / Great Britain and Ireland / CREAM ?? Looked for this recipe for years..HELP!
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    CREAM ?? Looked for this recipe for years..HELP!

    Go to page << Previous Page  1, 2
    plymouth 54
    Wed Apr 13, 2011 5:55 am
    Newbie "Fry Cook" Poster
    this is for the lady named french tart.
    Tasty Tidbits
    Thu Apr 14, 2011 7:27 am
    Forum Host
    French Tart does not come on here very much these days, but I will get a message to her about this Plymouth. Hopefully you'll get an answer soon!
    French Tart
    Thu Apr 14, 2011 8:20 am
    Forum Host
    Tasty Tidbits wrote:
    French Tart does not come on here very much these days, but I will get a message to her about this Plymouth. Hopefully you'll get an answer soon!


    Thanks for the message in FB MarieAlice - I do not come here often as you said,so your post was very helpful!
    Karen
    French Tart
    Thu Apr 14, 2011 8:26 am
    Forum Host
    plymouth 54 wrote:
    this is for the lady named french tart.

    Hello Plymouth 54 - I used to go to Art College in Plymouth btw!

    Okay - here is the recipe:

    Pastry Cream/Crème Patisserie
    (for Vanilla Slices and British pastries etc)

    Portions: Fills 12 Vanilla Slices
    Preparation: 20 minutes
    Cooking: 10 minutes



    Ingredients:
    •300ml milk
    •1 vanilla pod
    •2 egg yolks
    •60g caster sugar
    •30g corn flour
    •30g butter



    Method:
    1.Place the milk in a saucepan with the vanilla pod. Place the saucepan over a moderate heat and bring it to the simmer. Then remove it from the heat.

    2.Place the egg yolks, sugar and corn flour in a bowl and whisk them together until well combined.

    3.Add the milk to the bowl and whisk the ingredients together until well combined. Return the mixture to the saucepan and return it to a moderate high heat. Whisking it constantly bring it to the boil (be thorough with the whisking or you will end up with lumps and burnt pastry cream). When the pastry cream is thick remove it from the heat and mix in the butter.

    4.Remove the pod from the pastry cream and place the pastry cream in a large bowl to cool. When it is warm cover it with cling film and leave it to cool. When it has cooled refrigerator until ready to use.
    andypandy
    Fri Sep 16, 2011 9:32 am
    Food.com Groupie
    British Cream Buns



    This is a cream recipe also that I use for buns and cakes...mock cream....and I do add salt as I find that it needs it about 1/8 teaspoon...
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