1 1/2 cups whole milk, heavy cream, or a mix
1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
Cinnamon & brown sugar to taste
1/4 - 1/2 a cup of raisins
Brioche pastry (because I am lazy)
1. Warm the Milk: Warm the milk in the saucepan until you start to see wisps of steam. It should not actually be boiling.
2. Make the Egg-Sugar Base: In a medium bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk them into the dry ingredients. This will form a thick paste. It's fine if the paste looks crumbly or smooth; the important thing is that the ingredients are thoroughly combined.
3. Add the Milk to the Egg Mixture: Pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. It's ok to switch back and forth between pouring milk and whisking if you can't manage both at the same time.
When all the milk has been added to the eggs, pour everything back into the saucepan. Set a strainer over a bowl and place this near the stove.
4. Heat the Pastry Cream: Set the pan back over medium heat. Whisk
constantly. At first, the pastry cream will look very thin and frothy, but it will start to thicken after a few minutes. When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat.
5. Prepare the Dough & Preheat the Oven: Preheat the oven based on the directions for the dough. Spread the dough out so it is a long rectangle. Sprinkle it with cinnamon, brown sugar and raisins and add the pastry cream.
6. Roll: Roll your dough up and then slice it. I sliced about two inches apart. Place your little escargots on a baking sheet and pop them in the oven until they are golden.
7. Enjoy! If you want to be very proper, you can glaze them as well!