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Large Volume Pastry Cream 2


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Milk 4 quarts
Eggs 16 each
Sugar 20 oz
A P Flour 10 oz
Vanilla 2 tablespoon

Sift Flour and Sugar in to eggs and mix, add the Vanilla. Heat the milk until scalded, add half the milk to the egg mixture and mix. Pour the eggs and milk back into the sauce pan and while stirring constantly, heat to a boil.

From Radisson River Ridge




STACKS, The Art of Vertical Food

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