1 cup white granulated sugar
5 egg yolks
⅔ cup all-purpose flour
2 cups boiling milk
1 tbsp butter
1½ tbsp vanilla extract
In a 3-quart mixing bowl, beat the sugar into the egg yolks with a wire whisk until the mixture is pale yellow and forms a ribbon.
Beat in the flour.
While beating continuously, pour the hot milk onto the egg yolk mixture in a thin stream.
Pour the mixture into a saucepan and set over moderate heat, stirring constantly.
Bring to the boil slowly while stirring well to avoid lumps.
When it reaches the boil, stir for 2 to 3 minutes to cook the flour well, being careful not to burn it in the bottom of the pan.
3 minutes
Remove from the heat, then beat in the butter followed by the vanilla extract.
Cover the surface with a sheet of parchment paper to prevent a skin from forming and allow to cool.
- •See also crème saint-honoré (crème pâtissière with beaten egg whites).