Custard Cream (Vanilla Cream)

Vanilla Cream – CUSTARD: The Delight that Transforms Any Dessert

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4-6 servings

Welcome to the refined world of creams! Today, I will share with you the recipe for a vanilla cream, known as CUSTARD, a delicate base for many dreamy desserts. This cream, with its fine texture and intense vanilla flavor, is an essential element in pastry. It is often used as a filling for tarts, as a sauce for cakes, or even as a base for ice creams.

The history of CUSTARD is fascinating, with deep roots in culinary traditions. This recipe is believed to have evolved over centuries, adapting to the tastes and available ingredients in different cultures. From simple egg cream to the sophisticated dessert of today, CUSTARD has become a symbol of elegance in gastronomy.

Let’s get started!

Ingredients
- 250 ml whole milk
- 250 ml heavy cream
- 5 egg yolks
- 120 g fine sugar
- 2 teaspoons vanilla extract (or a vanilla pod for a more intense flavor)
- 1 tablespoon cornstarch (optional, for a thicker cream)

Necessary Utensils
- A medium saucepan
- A mixing bowl
- A whisk or wooden spatula
- A fine sieve (for straining, if using the vanilla pod)
- A cooling container

Detailed Instructions

1. Preparing the Ingredients
- Start by gathering all the necessary ingredients. Ensure the eggs are at room temperature; they will integrate better into the mixture.
- If using a vanilla pod, slice it lengthwise and scrape the seeds with a knife.

2. Boiling the Milk and Cream
- In a medium saucepan, bring the milk and heavy cream to a boil. Add the vanilla extract or the seeds from the vanilla pod. Wait until the mixture starts to simmer, stirring occasionally to prevent sticking.

3. Beating the Egg Yolks
- Meanwhile, in a mixing bowl, beat the egg yolks with the fine sugar. Continue mixing until the mixture becomes pale yellow and creamy. This step is essential for achieving an airy cream.

4. Tempering the Egg Yolks
- Once the milk and cream have boiled, remove the saucepan from the heat. Now, it’s time to gradually add the warm mixture to the egg yolks. It is important to add the milk slowly, a little at a time, while continuously stirring. This process is called "tempering" and helps prevent the eggs from curdling.

5. Cooking the CUSTARD
- After incorporating all the milk into the egg yolks, pour the mixture back into the saucepan. Place it over low heat and cook the mixture, stirring constantly with the wooden spatula, until the cream thickens enough to coat the back of a spoon. Caution: do not let the cream boil, as it will curdle!

6. Cooling
- Once the cream reaches the desired consistency, strain it through a fine sieve into a container. This step will eliminate any lumps. Allow the cream to cool at room temperature, then cover it with plastic wrap and refrigerate for at least 2 hours before use.

Helpful Tips
- Quality Vanilla: Use quality vanilla extract or a vanilla pod for an intense flavor. Natural vanilla will make the cream shine.
- Cooking Test: A trick to check if the cream is ready is to run your finger along the back of a spoon. If the line remains clear, the cream is ready.
- Thicker Version: If you prefer a denser cream, add the cornstarch to the egg yolk and sugar mixture before adding the milk.

Calories and Nutritional Benefits
A serving of CUSTARD contains approximately 220 calories. It is a good source of protein due to the egg yolks and provides a dose of healthy fats from the cream. Vanilla not only adds flavor but also contains antioxidants that may help reduce inflammation.

Frequently Asked Questions
1. Can I use plant-based milk?
- Yes, you can use almond or coconut milk, but the texture and flavor will change.

2. How can I use CUSTARD?
- This cream can be used as a filling for cakes, in fruit tarts, or as a sauce for pancakes and crepes.

3. Can it be frozen?
- Although CUSTARD is not ideal for freezing, you can use it as a base for ice cream.

Serving and Variations
CUSTARD is delicious served plain, but you can enhance it with some toppings. Add fresh fruits like raspberries or strawberries, or a caramel sauce for a delightful contrast. Another suggestion is to sprinkle a little brown sugar on top and caramelize it with a torch to create a crunchy texture.

In conclusion, CUSTARD is a versatile and elegant dessert that adds a touch of refinement to any meal. I encourage you to try this recipe at home and put your personal touch on it! Whether you use it as a base for a complex dessert or enjoy it plain, CUSTARD will always bring a smile to the faces of your loved ones. Bon appétit!