« back to encyclopedia search results
The French word for cream, and rather muddlingly also the nearest word they have to custard crème patissiere is made from egg yolks, milk, sugar and generally a little vanilla flavour. See 'Cream'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.