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Have you made Bakers' Cream - {creme Patissiere}?
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bakers' Cream - {creme Patissiere}

Recipe Tags: Ice Cream Recipes

Date Added: January 27, 2013


2 Cups Milk (evaporated is best)
1/2 Teaspoon Vanilla or orange flower water; optional
3/4 Cup Sugar scant
1/3 Cup Flour bleached, sifted
1 Pinch Salt
6 Unit Eggs yolks (up to 5)
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1. Scald milk with vanilla.

2. In heavy saucepan, combine sugar, flour, salt, and egg yolks.

3. Stir until well blended. Add milk gradually. Cook over low flame, stirring constantly, being careful to scrape bottom of pan.

4. Bring to boil and continue boiling for 3 minutes.

5. Pour cream into a bowl and let cool. Stir occasionally until cold.

Comments on Bakers' Cream - {creme Patissiere} Recipe:

Monika C. - August 31, 2014
if flour is the thickening agent can cornstarch be used instead?
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Natural Sweeteners allergies.
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