Also known as 'Hot Belcreme', Pastry 1 Pastry Cream Powder is a very useful stabilizer for making cooked pastry creams, custards and flans. Use instead of cornstarch or flour when preparing thickened hot milk sauces. It gives you a highly stable base to which cream, eggs, etc, can be added, letting you make fillings for cakes, tarts, and patisserie that won't split or collapse. 

Instructions

  • In a heavy saucepan, dissolve 250 grams of sugar in 1 liter of milk
  • Separately whisk two large eggs with 80 grams of egg yolks (approximately 4 yolks).
  • Bring the milk mixture just to a boil.
  • Temper the eggs into the milk mixture.
  • Return the mixture to a moderate heat, stiring until the desired thickness is reached.
  • Refrigerate.