buffalo gal

I've tried making Creme Patisserie 2 more times since my original post. I had MUCH better results. Really REALLY letting it come to a boil while constantly whisking seemed to be the Richard's suggestions about spreading it out and covering with the cling film were great. I was afraid to let it come to a boil the first time, and while I cooked it to death over low heat, it just never set up. In the end, I'd liken the end consistency with a cream pie filling. It sets up rather well and is incredibly creamy. The last time I made it I used Kirtch (it was for a pear tart) and it had a nice little hint of cherry. I will say this...after having Creme Patisserie...I don't think I'll ever be able to make Jello Pudding in good concience again! Thank you for the input! Next up...Creme Brule!

Thank you Richard - Here are my proportions: 1 C. Granulated Sugar 5 Egg Yolks 1/2 Cup All-Purpose Flour 2 C. Boiling Milk 1 Tbsp. Butter 2 Tsp. Vanilla 3 Tbsp. Rum I am thinking I might experiement again tonight - really working on the tempering/boiling/whisking portion of recipe. I've still got another package of strawberries in the fridge. Why put them on cereal when you can have a tart instead? I'll be sure to publish my result. Thank you!

Hi everyone - my first time posting here (I'm only slightly intimidated). This weekend I tried making Julia Child's Strawberrry Tart with Creme Patisserie. The stuff tasted fantastic but was the consistency of a very thick sauce and didn't set up as a custard (thus cutting into the tart was quite a messy endeavor). My question - do I need to beat the stuff to a much thicker consistency over the heat to get that custard quality? I'm certain my measurements were fine. The stuff tasted delicious. It wasn't flour-ey or anything that would lead me to believe it wasn't cooked enough. Or perhaps that is supposed to be the consistency & I used too much in that tart? I re-read the recipe & saw that only 1/2" of the Creme Patisserie was required. The recipe also doesn't call for a chilling time once the Tart is filled. The only chilling time suggested is before the tart is filled. Thanks for your suggestions in advance! -Sarah (aka Buffalo Gal)