Vanilla Cream
Indulge in the silky decadence of homemade Vanilla Cream, a classic dessert staple bursting with rich, aromatic flavor. This luxurious recipe combines the velvety smoothness of whole milk and heavy cream with the deep, fragrant notes of real vanilla bean. Sweetened with just the right amount of sugar and thickened to perfection using egg yolks and cornstarch, this custard-style cream is the ultimate versatile treat. Ideal as a standalone dessert, a luscious filling for pastries, or a dreamy topping for cakes and pies, it’s a crowd-pleaser that’s both elegant and easy to prepare. Ready in just 25 minutes plus chilling time, this Vanilla Cream is the perfect balance of simplicity and sophistication, guaranteed to elevate any dessert table.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 3 tablespoons Cornstarch
- 4 large Egg yolks
- 1 Vanilla bean
- 2 tablespoons Unsalted butter
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine 2 cups of whole milk and 1 cup of heavy cream.
Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and pod to the saucepan.
Heat the milk mixture over medium heat until it starts to steam but doesn’t reach a boil. Remove from heat and let it steep for 5 minutes to infuse the flavor.
In a medium bowl, whisk together 1/2 cup granulated sugar, 3 tablespoons cornstarch, 4 large egg yolks, and 1/8 teaspoon salt until smooth.
Remove the vanilla bean pod from the milk mixture. Gradually pour about 1/2 cup of the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and avoid curdling.
Slowly pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.
Return the saucepan to medium-low heat, and cook while stirring continuously with a wooden spoon or whisk. The mixture will thicken as it cooks—this should take about 5-7 minutes.
Once the cream is thick enough to coat the back of a spoon, remove the saucepan from the heat.
Stir in 2 tablespoons of unsalted butter until fully melted and incorporated.
Pour the vanilla cream through a fine-mesh sieve into a clean bowl to strain out any lumps.
Cover the surface of the cream directly with plastic wrap to prevent a skin from forming and let it cool to room temperature.
Once cooled, refrigerate the cream for at least 2 hours to allow it to set fully. Serve as desired or use as a filling or topping.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1099 mg | 366% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 124.5 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 700 mg | 54% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
