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Pour the tempered egg yolk mixture into the hot milk and cook, stirring constantly, until thickened.
Remove from heat and add vanilla extract.
Adding the butter: Let the cream cool slightly, then add the butter until it melts completely.
If using rum or other liquor, add it now.
Cooling the cream: Pour the cream into a bowl, cover with plastic wrap to prevent a film from forming and refrigerate for at least 2 hours or until completely cooled.
Serving: Serve the cream in glasses, decorated with fruit, chocolate shavings or whipped cream.
Secrets to an ultra creamy texture: Tempering: Tempering the egg yolk mixture is essential to prevent the cream from curdling.
Stir continuously: Stir the cream continuously while cooking to prevent it from burning.
Cold Butter: Adding cold butter to cream creates a silky, creamy texture.
Cooling time: During the cooling time, the cream will solidify completely and reach the correct consistency.
Tips and variations: Instead of vanilla extract, you can use other flavorings, such as lemon zest, orange zest, or almond extract.
You can also add melted chocolate or cocoa powder to the cream.
The cream can also be used as a filling or topping for cakes and pies.
The cream can also be steamed to make it even creamier.
This recipe makes a simple yet delicious Parisian cream that is sure to delight your taste buds!
Parisian cream, or “crème parisienne,” is a silky, rich, and irresistibly delicious dessert, perfect for a special occasion or a sweet treat. Here is a recipe to make this creamy wonder without spending hours in the kitchen:
Ingredients: 500ml of milk 100g of sugar 4 egg yolks 40g of cornstarch 1 teaspoon of vanilla extract 100g of butter (room temperature) Optional: 2 tablespoons of rum or other liqueur
Preparation: Preparing the cream base: Heat the milk with half of the sugar in a pan.
In a bowl, mix the egg yolks with the remaining sugar and cornstarch.
When the milk is hot, pour some of it into the egg yolk mixture to temper it.
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