Homemade vanilla cream or as the French say Crème patissière is one of the most used and useful dessert sauces. Once you've made homemade vanilla cream, I do not think you'll ever buy this ready-made at the store again.
- 8 pcs egg yolks
- 80 gram cornstarch
- 1 pcs vanilla bean
- 180 gram sugar
- 7,5 dl milk
- 2,5 dl whipping cream
It is not difficult to make, but the taste is in a completely different league. Delicious and velvety cream with a taste of vanilla. The difference between a vanilla cream and a vanilla sauce is that it contains cornstarch and can withstand higher temperatures. This is used in cakes, school bread or perfect as an accessory for pies, apple cakes etc.
Start by pouring milk, cream and sugar into a saucepan. Set on medium heat. Divide the vanilla bean in half and scrape out the seeds. Put both the seeds and the stick itself in the milk mixture. Bring the milk mixture to a gentle boil and turn off the heat.
Mix the egg yolks and cornstarch in a separate bowl and whisk together.
Pour the warm milk over the egg mixture in a thin stream while whisking vigorously. When you have added all the milk, pour the whole mixture back into the pan. Turn the heat back on to medium heat. Stir constantly. When the cream reaches about 85 degrees it will thicken. If you see a bubble from boiling it is completely done. Turn off the heat and whip a little more so it cools down. Now the vanilla cream is ready. Let cool down before using it in e.g school bread. Good luck.