CookEat Recipe
Vanilla Crème Frangipani
Cooked vanilla egg pastry cream finished with brown butter.
Method
Steps
Step 1
Whisk four yolks and one white with flour and sugar for five minutes. Slowly dilute with milk; add first butter, half vanilla stick and salt.
Step 2
Stir continuously on gentle heat for about ten minutes as guide until thickened and egg custard reaches 74°C. Remove vanilla stick.
Step 3
Brown separate butter golden, stir into custard for one minute, then transfer to shallow clean vessel and cool promptly before use.
Cooked it? Rate it.
Cooked 0 times