Milk Vanilla Cream
A silky smooth milk vanilla cream made with simple pantry ingredients, gently cooked to create a rich, glossy, spoonable dessert that is perfect on its own or as a filling for cakes and pastries.
Ingredients
Scale
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsalted butter
- Pinch of salt
Instructions
- In a bowl, whisk together the egg yolks, granulated sugar, cornstarch, and pinch of salt until smooth and pale.
- Pour the whole milk into a medium saucepan and warm over medium heat until hot but not boiling.
- Slowly pour some of the warm milk into the egg mixture while whisking constantly to temper it.
- Return the mixture to the saucepan and cook over medium heat, whisking continuously.
- Continue cooking for 5 to 7 minutes until the cream thickens and begins to gently bubble.
- Remove from heat and stir in the unsalted butter and pure vanilla extract until fully incorporated and glossy.
- Pour into a bowl, press plastic wrap directly onto the surface, and let cool before serving chilled or slightly warm.
Notes
- Whisk constantly while cooking to prevent lumps.
- Do not let the mixture boil aggressively to avoid curdling.
- Chill for at least 2 hours for best texture.
- If needed, strain through a fine mesh sieve for extra smoothness.
Find it online: https://tastyze.com/milk-vanilla-cream/