Preparation:
Scald milk with vanilla. In heavy saucepan, combine sugar, flour, salt, and egg yolks. Stir until well blended.
Add milk gradually. Cook over low flame, stirring constantly, being careful to scrape bottom of pan.
Bring to boil and continue boiling for 3 minutes.
Pour cream into a bowl and let cool. Stir occasionally until cold.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
