Parliaros’ Pastry Cream

Name: Parliaros’ Pastry Cream
Total time: 780 s
Cuisine: American
Ingredients: 2 cups milk (about 500 ml); 1/2 cup sugar (about 100 grams); 1/2 cup flour (about 60 grams); 2 whole eggs; 1 1/2 tablespoons butter (about 20 grams, 1 small piece); 1 little vanilla (I use 1 to 1 1/2 capsules or 1 to 1 1/2 teaspoons vanilla extract)

zafirenia @cook_8461587

Ν ΙΩΝΙΑ,

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This is always the pastry cream I make. Once it cools, I beat it in a mixer to make it fluffy. If you want to make it chocolate-flavored, melt 1.75 oz (50 grams) of dark chocolate and add it at the end along with the butter. This recipe is from Parliaros’ book 'Chocolate' and has been tested countless times. Thanks to ANGOLINA for the step-by-step photos.

A few more tips:

zafirenia @cook_8461587

Ν ΙΩΝΙΑ,

A few more tips:

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Ingredients

13 minutes

2 cupsmilk (about 500 ml)
1/2 cupsugar (about 100 grams)
1/2 cupflour (about 60 grams)
2whole eggs
1 1/2 tablespoonsbutter (about 20 grams, 1 small piece)
1little vanilla (I use 1 to 1 1/2 capsules or 1 to 1 1/2 teaspoons vanilla extract)

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Steps

13 minutes

1

In a large bowl, combine the flour, sugar, and vanilla. Add the 2 eggs and mix until you have a smooth batter.
2

Heat the milk in a saucepan.
3

Before it starts to boil, pour half of the hot milk into the batter and mix well.
4

Pour the mixture back into the remaining milk in the saucepan.
5

Stir constantly until the cream thickens.
6

Once ready, remove from heat and add the butter (or margarine), stirring to combine. Place plastic wrap directly on the surface of the cream to prevent a skin from forming and let it cool.