Various places on the Internet give recipes for what is often called Confectioners' Custard. It's a cooked mix of milk, cream, eggs and flours and used in pastries.
But the spelling isn't consistent across the Net and now I don't know if it's Crème Pâtissière or Crème Pâtissèrie.
I've always said Crème Pâtissèrie but I'm prepared to be wrong.
Any good cooks out there know ?
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