This custard is great to use on tarts. It usually goes over a baked tart shell, and is topped with fruit, whipped cream, meringue or any other topping. It can also be used as a filling for pastries, and flavoured with liqueurs, melted chocolate, vanilla, pulverized almonds, pralin, macarons or any other component to give it your special twist.
This delicious recipe comes from Julia Child's "Mastering the Art of French Cooking: Volume 1".
INGREDIENTS
- 1 cup granulated sugar
- 5 egg yolks
- 2/3 cup sifted all-purpose flour
- 2 cups boiling milk
- 1 tablespoon butter
- Flavourings: 2 teaspoons vanilla and 2 tablespoons rum
We lay out all the ingredients on the table.
- 1 cup granulated sugar
- 5 egg yolks
Gradually beat the sugar into the egg yolks until the mixture forms the ribbon.
It will become a pale yellow.
- 2/3 cup sifted all-purpose flour
- 2 cups boiling milk
Beat in the sifted flour (it will become grainy) and then beat in the milk in a stream of droplets. Place over the stovetop over medium-high heat.
Mixture will become frothy.
Beat reaching all the way to the bottom as it boils. When it starts to boil, reduce heat to low-medium and beat for another 2 to 3 minutes so that the flour cooks. Be careful not to burn the bottom of the pan, so keep on reaching all over as you stir.
See how it thickens nicely and evenly. Smooth out any lumps as you stir.
Remove from heat and beat in the butter and flavourings.
This beautiful silky cream will do wonders to any dessert.