Cassida butter sauce
By VicentaLakin
Cathedral butter sauce, in French, Crèmépâtissière, in English, Custard. Many western dots, such as puffs or fruit pickles, are also the basis of the practice。
- sweetening
- cook
- ten minutes
- simple
Steps for Cassida butter sauce
1
Cook milk
2
Some vanilla seeds, or vanilla concentrate
3
The yolk and the sugar will be mixed and the flour will continue to mix
4
Put half of the cooked milk in it, mix it with flour, eggs, sugar and then go back to the pot。
5
It's as sticky as it looks
6
This is my classic French-class pastry strawberries made of Cathedral butter sauce.