| 摘要 |
The invention relates to the cooking, in stages, of the ingredients which are common to these different creams. Soft (sweet) confectioner's custard (crème pâtissière): heat a quarter of a litre of milk to approximately 20 DEG in order to dissolve the sugar + cream-powder mixture; place the yolks in the remainder of the milk at approximately 20 DEG , bring to the boil for 2 to 3 minutes with the flavouring; mix away from the heat and cook the entire mixture for a further 2 to 3 minutes with the flavouring. Egg ice cream: cook the yolks with the stabiliser in the milk; place the entire mixture at approximately 20 DEG , bring to the boil for 2 to 3 minutes; remove from the heat, add the remaining sugar, and boil again for 2 to 3 minutes. The method of the invention is intended particularly for making a contribution to the food field.
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