Method for cooking confectioner's custards (crèmes pâtissières) and egg ices

摘要

The invention relates to the cooking, in stages, of the ingredients which are common to these different creams. Soft (sweet) confectioner's custard (crème pâtissière): heat a quarter of a litre of milk to approximately 20 DEG in order to dissolve the sugar + cream-powder mixture; place the yolks in the remainder of the milk at approximately 20 DEG , bring to the boil for 2 to 3 minutes with the flavouring; mix away from the heat and cook the entire mixture for a further 2 to 3 minutes with the flavouring. Egg ice cream: cook the yolks with the stabiliser in the milk; place the entire mixture at approximately 20 DEG , bring to the boil for 2 to 3 minutes; remove from the heat, add the remaining sugar, and boil again for 2 to 3 minutes. The method of the invention is intended particularly for making a contribution to the food field.