Vanilla Cream Recipe

This classic vanilla cream is the foundation of many beloved desserts, offering a rich, silky texture and deep aromatic flavor. Made with simple pantry staples like egg yolks, sugar, milk, and cream, it requires just a bit of patience to get the consistency right. The gentle simmering process infuses the dairy with sweet vanilla notes without curdling the eggs. Whether you use it as a standalone sauce, a filling for tarts, or the base for homemade vanilla ice cream, this recipe delivers professional results at home. Its versatility makes it ideal for brunches, dinner parties, or weekend baking projects. Serve it warm over fresh berries or chill it to set for a luxurious treat.

Cooking Method: Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 2

Calories: 685.0

Dietary: Gluten-free, Vegetarian

Description

This classic vanilla cream is the foundation of many beloved desserts, offering a rich, silky texture and deep aromatic flavor. Made with simple pantry staples like egg yolks, sugar, milk, and cream, it requires just a bit of patience to get the consistency right. The gentle simmering process infuses the dairy with sweet vanilla notes without curdling the eggs. Whether you use it as a standalone sauce, a filling for tarts, or the base for homemade vanilla ice cream, this recipe delivers professional results at home. Its versatility makes it ideal for brunches, dinner parties, or weekend baking projects. Serve it warm over fresh berries or chill it to set for a luxurious treat.

Ingredients

4 egg yolks
1 cup heavy cream
1 cup whole milk
1 cup caster sugar
1 tablespoon vanilla extract
1 pinch salt

Directions

1
In a small saucepan, combine the milk, 1/2 cup of the heavy cream, and 1/2 cup of the caster sugar. Place over medium-low heat and stir occasionally until the mixture is hot and the sugar has dissolved, but not boiling.
2
In a large mixing bowl, whisk the egg yolks, remaining 1/2 cup caster sugar, and salt until the mixture is thick, pale, and ribbon-like in consistency.
3
Slowly pour the hot milk mixture into the egg yolk mixture in a thin stream, whisking constantly to temper the eggs and prevent curdling.
4
Pour the combined mixture back into the saucepan. Place over low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the cream thickens enough to coat the back of the spoon, about 8-10 minutes.
5
Remove from heat. Strain the cream through a fine-mesh sieve into a clean bowl to ensure a silky smooth texture.
6
Stir in the remaining 1/2 cup heavy cream and the vanilla extract.
7
Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or overnight until cold and set.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 685.0kcal

% Daily Value *
Total Fat 54.8g85%
Saturated Fat 33.2g166%
Cholesterol 101.8mg34%
Sodium 56.2mg3%
Total Carbohydrate 51.3g18%
Dietary Fiber 2.2g9%
Sugars 46.1g
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/vanilla-cream-recipe-39/