Vanilla cream

Vanilla Cream

When it comes to desserts, vanilla cream is undoubtedly one of the most beloved and versatile recipes. It's that classic base that can transform any cake or dessert into a culinary masterpiece. Whether you serve it plain as a refreshing treat or use it as a filling for a cookie cake or an elegant dessert, vanilla cream adds a touch of sophistication and flavor. Today, I will share my personal recipe for vanilla cream, which is not only better than the instant version but also filled with memories and pleasant moments.

Total time: 1 hour (30 minutes preparation, 30 minutes cooling)
Servings: 6-8

Necessary ingredients:
- 3 large eggs (preferably fresh)
- 1-2 egg whites (if you desire a fluffier texture)
- 80 g flour (preferably type 000)
- 150 g sugar (plus 3 packets of vanilla sugar)
- 500 ml milk (use whole milk for a richer taste)
- 25 g butter (preferably at room temperature)
- Rum (a few drops, for added flavor)

Preparation:
1. Separating the eggs: Start by carefully separating the yolks from the whites. Set the egg whites aside, and you will use the yolks immediately. It's essential to use fresh eggs, as they have a more intense flavor and better texture.

2. Beating the yolks: In a medium bowl, add the yolks and a pinch of salt. The salt will enhance the color of the yolks, making them appear brighter and more appetizing. Add 150 g of sugar and mix well until the mixture becomes smooth and light in color.

3. Adding the flour: Gradually add the flour, mixing carefully to avoid lumps. It's recommended to use a spatula or whisk to achieve a fine texture.

4. Incorporating the milk: Add 250 ml of milk and the diced butter. Place the mixture over low heat, stirring constantly to prevent sticking to the bottom of the pot. It's important to be patient at this stage, as too high a temperature can turn the cream into scrambled eggs.

5. Heating the milk: Meanwhile, bring the remaining 250 ml of milk to a boil. Once it reaches boiling point, gradually pour it into the yolk mixture, stirring vigorously to prevent the eggs from curdling. This technique is called "tempering" and is essential for achieving a smooth cream.

6. Boiling the cream: Continue to stir over low heat until the mixture comes to a gentle boil. Then, remove the pot from the heat and add the vanilla sugar, mixing well. Allow the cream to cool slightly.

7. Beating the egg whites: In another clean bowl, beat the egg whites with the remaining sugar (about 50 g) and a few drops of rum. It's important to beat the egg whites until they form stiff peaks. You can perform the bowl flip test—if the foam doesn't slide out, it's perfect!

8. Incorporating the egg whites: Gradually add the beaten egg whites to the cooled cream, gently folding from the bottom up. This step will aerate the cream and make the texture extremely fluffy. Be careful not to mix too vigorously to avoid losing the air from the egg whites.

9. Final cooling: Once the cream is well combined, pour it into cups or bowls and let it cool completely in the refrigerator for about 30 minutes.

10. Serving: Vanilla cream can be served plain, but you can add various toppings such as whipped cream, marshmallows, or cherry halves for a festive touch. Additionally, for adults, a special idea would be to add a drop of avocado cream, which provides a refined taste and a touch of elegance.

Useful tips:
- Use quality ingredients: whole milk and fresh eggs will make a significant difference in the final flavor of the cream.
- Feel free to experiment with flavors! Instead of rum, you can add almond or orange extract for a personal touch.
- If you want a less sweet version, reduce the amount of sugar or use a natural sweetener.

Nutritional benefits:
This vanilla cream is an excellent source of protein due to the eggs, and whole milk adds calcium and essential vitamins. When consumed in moderation, it is a delicious dessert that can complement a balanced diet.

Frequently asked questions:
1. Can I use plant-based milk? Yes, but the texture and flavor may vary.
2. How can I make the cream thicker? Add more flour or let it boil longer to reduce the liquid.
3. What other desserts can I make with this cream? You can use vanilla cream as a filling for éclairs, cakes, or cookie desserts.

I hope this vanilla cream recipe becomes one of your favorites! It's a simple yet refined dessert, perfect for any occasion. Enjoy and have a weekend full of joy and flavor!