Homemade Vanilla Dessert Cream

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

500 ml whole milk

3 egg yolks

100 g granulated sugar (adjust to taste)

1 tbsp cornstarch (optional, for thicker cream)

1 vanilla bean (split and scraped) or 1 tsp vanilla extract

 

Instructions:

1. Heat the milk:
In a saucepan, add the milk and the split vanilla bean (or vanilla extract). Heat gently over medium heat until just about to boil. Remove from heat and let it steep if using the vanilla bean (5–10 minutes), then remove the pod.

2. Mix egg yolks and sugar:
In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened. (Add cornstarch here if using.)

3. Temper the eggs:
Slowly pour a bit of the hot milk into the egg mixture while whisking constantly to prevent curdling. Then gradually whisk in the rest of the milk.

4. Cook the cream:
Return the mixture to the saucepan over low heat. Stir constantly with a wooden spoon or silicone spatula until the cream thickens slightly and coats the back of the spoon (do not boil!).

5. Strain and cool:
Optionally strain the cream through a fine sieve to remove any lumps. Let it cool, then refrigerate.