LITTLE ROCK, Ark. (KTHV) -- Well show you a recipe that can help you master the art of French cooking.
Cynthia Malik with Pulaski Technical College's Culinary School will show Ashley, Alyse and Tom this recipe.
Mastering the Art of French Cooking
By Julia Child, Louisette Bertholle and Simone Beck
Crème Pastissiere (Custard Filling)
For about 2 ½ cups
1 cup granulated sugar
5 egg yolks
½ cup flour
2 cups boiling milk
1 Tablespoon butter
1 ½ Tablespoons vanilla extract
1. Gradually beat the sugar into the egg yolks and continue beating for 2 to 3 minutes until the mixture is pale yellow and forms the ribbon.
2. Beat in the flour
3. Beating the yolk mixture, gradually pour on the boiling milk in a thin stream of droplets.
4. Pour into a saucepan and set over moderately high heat. Stir with wire whip, reaching all over the bottom of the pan. As sauce comes to the boil it will get lumpy, but will smooth out as you beat it. When boil is reached, beat over moderately low heat for 2 to 3 minutes to cook the flour. Be careful custard does not scorch in bottom of pan.
5. Remove from heat and beat in the butter, then the vanilla. If the custard is not used immediately, clean it off the sides of the pan, dot top of custard with softened butter to prevent a skin from forming over the surface.
6. Crème patissiere will keep for a week under refrigeration, or may be frozen.