Perfect homemade vanilla cream

Name: Perfect homemade vanilla cream - Victoria O.
Ingredients: 500 ml milk; 4 large egg yolks; 5 tablespoons sugar; 2 heaping tablespoons cornstarch (about 40 g); vanilla essence/extract

Dessert - Perfect homemade vanilla cream by Victoria O. - Recipia

When I started trying out cream recipes for cakes, vanilla cream always seemed complicated to me. In fact, I kept avoiding it until I found Bogdan Roman's recipe and realized it wasn't that difficult after all. If you pay attention to a few details during preparation, the result is always creamy and stable. It's the kind of recipe I repeat whenever I need a good base for desserts. Quick Info Total Time: 30-40 minutes Preparation Time: 10 minutes Cooking Time: 20-30 minutes (double boiler) Servings: approximately 600 g of cream (enough for a medium cake or a tray of pastries) Difficulty: easy to medium (requires constant stirring) Recipe Type: basic cream for cakes, tortes, or layered desserts Ingredients 500 ml milk 4 large egg yolks 5 tablespoons sugar 2 heaping tablespoons cornstarch (about 40 g) vanilla essence or extract, to taste Instructions 1. Prepare all the ingredients within reach. This helps a lot since you'll need to stir quickly during some stages. 2. Heat the milk without letting it boil. It should be hot but not boiling. 3. Separately, heat a pot of water for the double boiler. The water level should not touch the bottom of the pot where you'll cook the cream. 4. In a heavy-bottomed or non-stick saucepan, whisk the egg yolks with the sugar well. Use a whisk, not a mixer, to avoid incorporating too much air. The mixture should become creamy and lighter in color. 5. Add the cornstarch over the egg yolks and sugar. Mix well to avoid lumps. 6. Gradually pour the hot milk over the egg yolk mixture in a thin stream, constantly mixing with the whisk. It’s important not to add all the milk at once to prevent the eggs from curdling. 7. Add the vanilla extract or essence to taste. 8. Move the saucepan to the double boiler. The heat should be medium so that the water simmers gently, not violently. 9. Stir continuously and patiently until the cream begins to thicken. This takes about 10-20 minutes, depending on the pot and heat intensity. Do not leave the cream unattended, as it can stick or form lumps. 10. When the cream reaches the desired texture (it should coat the back of a spoon well), remove the pot from the heat. 11. Immediately transfer the cream to a clean bowl. Cover it with plastic wrap placed directly on the surface of the cream to prevent a crust from forming as it cools. 12. Allow the cream to cool to room temperature. Once cooled, you can use it in cakes, pastries, or layered desserts. Why I make this recipe often It's a reliable base for any cream dessert. It doesn’t curdle easily if you stir constantly and always comes out smooth. It keeps well and doesn’t have an artificial taste, which is important for homemade pastries. The absence of butter or cream in the recipe makes it light and suitable for many desserts. Tips and Variations Tips It's best to use a non-stick saucepan to avoid sticking. Always stir with a whisk, including along the edges. If you want a more intense vanilla flavor, use extract or even an infused vanilla bean in the milk (then remove it). Don't increase the heat to speed up the thickening process – the cream may curdle. Substitutions Sugar can be adjusted to taste, but don’t reduce it too much as it affects the texture. Cornstarch can be replaced with flour if necessary, but it will be harder to work with and feel heavier in the end. Vanilla essence can be replaced with extract or a vanilla bean, if available. Variations If you want the cream less sweet, reduce the sugar by one tablespoon. You can add lemon or orange zest for extra flavor (not traditional, but works in some desserts). For thicker cake creams, you can add a little butter after it has cooled (this is not part of the original recipe). Serving Ideas As a filling for éclairs, cream puffs, layered pastries, or cakes. Can be used as a base for layered desserts with fresh fruit or cookies. Also works as a layer in a fruit tart. Frequently Asked Questions Can the cream be made without a double boiler? Yes, but there is a higher risk of it sticking or curdling. The double boiler helps you control the temperature more easily. What should I do if lumps form? The easiest way is to pass the hot cream through a fine sieve while it’s still warm. Stir well to make it as smooth as possible. How thick should the cream be at the end? The cream should be thick enough to hold on a spoon but flow easily. It will thicken further as it cools. Can I use cornstarch? Yes, cornstarch is recommended for this recipe. Can I double the quantities? Yes, but be careful with the pot and cooking time – it will take a bit longer for the entire cream to thicken. Nutritional Values (Estimate) For the entire amount (approximately 600 g): Calories: ~800-900 kcal Protein: 20-24 g Carbohydrates: 130-140 g (mostly from milk and sugar) Fats: 20-24 g (from egg yolks and milk) Values are estimates. A medium serving (100 g) has about 130-150 kcal, depending on how much sugar and milk you use. Storage and Reheating It keeps well in the refrigerator in a bowl covered with plastic wrap (directly on the surface) for up to 2 days. I do not recommend freezing or reheating it on the stove, as it changes texture. It can be used cold or at room temperature after it has completely cooled.

Preparation

We prepare the ingredients (photo 1). We heat the milk. Separately, we put a pot of water on the stove (we will need it for the steam bath). In a bowl (I chose a Zepter saucepan, but any non-stick pot can be used to prevent the cream from sticking when we heat it), we thoroughly mix the egg yolks with the sugar (photo 2), then with the cornstarch (photo 3). We add the warm milk in a thin stream (photo 4), continuously stirring with a whisk. We add the vanilla essence (photo 5). We place the pot in the steam bath and stir continuously (photo 6) until it thickens (photo 7). We transfer the cream to a clean bowl, cover it with plastic wrap (photo 8), making sure to press the edges to prevent contact with air (to avoid forming a film we don't need) and let it cool. Once it reaches room temperature, it is ready to be used in any dessert recipe.

Perfect homemade vanilla cream

Preparation

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