Vanilla Cream
A lightly sweet vanilla cream, perfect for filling cakes, layering desserts, or spreading between pastries.
Servings: 2 cups
Ingredients:
- 2 cups milk
- 1 egg
- ½ cup sugar
- 2 tbsp cornstarch
- 1 tbsp butter, about 15 g
- 1 tsp vanilla extract or vanilla powder, 1 packet, 9 g
Method:
Start Cooking- In a saucepan, whisk together the egg, sugar, and cornstarch until smooth.
- Slowly pour in the milk, whisking constantly so no lumps form.
- Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens and begins to bubble.
- Once thick, remove from the heat and stir in the butter and vanilla until smooth.
- Transfer the cream to a bowl and cover the surface to prevent a skin from forming. Let it cool completely before using.
- This cream becomes smooth, glossy, and spoonable, perfect for cakes, layered desserts, or filling pastries. Bon appétit.
Notes:
From the kitchen
- Whisk constantly while cooking to keep the cream smooth and lump-free.
- Cook until the mixture thickens and gently bubbles; this ensures the cornstarch is fully activated.
- Cover the surface directly while cooling to prevent a skin from forming.
- For a lighter texture, once the cream has cooled slightly, gently fold in ½ cup whipped cream.
- If you don’t have cornstarch, you can use 3 tbsp flour instead.
- Add lemon or orange zest for a fresh citrus note.
- Stir in 1–2 tbsp cocoa powder for a chocolate version.
- Replace half the milk with coconut milk for a subtle coconut flavor.
- Fold in ½ cup whipped cream for a lighter, mousse-like filling.
- You can use 3 tbsp flour instead of cornstarch.
- Use this cream to fill cakes, layer desserts, or spread between cake layers.
- It also pairs nicely with fresh fruit, pastries, or simple sponge cakes for an easy dessert.
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Nutrition:
Calories: 452 kcal | Carbohydrates: 69 g | Protein: 11 g | Fat: 16 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.2 g | Cholesterol: 126 mg | Sodium: 170 mg | Potassium: 400 mg | Fiber: 0.1 g | Sugar: 62 g | Vitamin A: 689 IU | Calcium: 315 mg | Iron: 0.5 mg
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Vanilla
WHY WE LOVE IT
Vanilla is often called the “queen of scents” for its warm, comforting aroma and soothing flavor. It works beautifully in cakes, custards, creams, and pastries.
A LITTLE STORY
Vanilla was first cultivated in Mexico and later introduced to Europe by Spanish explorers in the 1500s, where it quickly became a prized ingredient in baking and desserts.
DID YOU KNOW?
Vanilla comes from an orchid and is the only orchid that produces an edible fruit. The flowers must be hand-pollinated, which makes vanilla one of the world’s most expensive spices. Today, most vanilla is grown in Madagascar.
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