Crème brûlée cake from Sweet Paris: Seasonal Recipes from an American Baker in France (page 227) by Frank Adrian Barron

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JuneHawk on October 18, 2024

    I have figured out why this pastry cream doesn't work. There is no cornstarch. In order to be boiled for two or three minutes without curdling the eggs, pastry cream MUST have cornstarch.

  • JuneHawk on May 22, 2022

    I have tried twice to make the pastry cream according to these directions and both times it has curdled and separated. You need to take the pot off the heat the moment the cream changes consistency, not two to three minute later as the recipe directs.

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