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"Home" » Desserts

"Home" » Desserts

Homemade Vanilla Cream

Published: Oct 26, 2014 · Modified: Jan 12, 2021 · About 2 minutes to read this article. · By Kim Nielsen

Simple and good recipe for homemade vanilla cream just like it is made in Denmark and the other Nordic countries.
Jump to Recipe Print Recipe

Recipe for Homemade Vanilla Cream

Are you one of the people who buy the small bags with vanilla cream powder - the vanilla powder that only needs to be mixed with milk and then you have a vanilla cream? If you normally make your vanilla cream from this pre-made powder you should differently continue reading :-)

Making your own and homemade vanilla cream is just super easy and taste is way better compared to the vanilla cream made from powder. In a homemade cream; all the ingredients are simply just heated in a saucepan while whisking constantly. When the consistency is as preferred, you let the cream cool off and it is done - it is that simple!

When we need a vanilla cream for other dessert recipes, we always use this recipe. We have both used this vanilla cream as topping for this delicious strawberry pie or as filling for this Danish cinnamon twist (kanelstang).

Homemade Vanilla Cream

Simple and good recipe for homemade vanilla cream just like it is made in Denmark and the other Nordic countries.
Print Recipe Rate Recipe
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 15 minutes minutes
Course: Dessert
Cuisine: Danish
Author: NordicFoodLiving.com

Ingredients

Metric - US Customary
  • 2 eggs
  • 4 tbsp sugar
  • 2 tbsp corn starch
  • 3 dl milk 1.5%
  • seeds from a vanilla bean

Instructions

  • Put all the ingredients in a sauce pan including the empty vanilla bean. Whisk it well together.
  • Heat up on medium heat, while whisking constantly, until the cream is boiling and getting thicker.
  • When the cream has your preferred consistency; take it off the heat and pour it in a bowl.
  • Remove the empty vanilla bean and let the cream cool off.



Reader Interactions

Comments

  1. Annie

    March 20, 2016 at 12:39 pm

    This recipe worked really well for me using cardamom pods to flavour the custard rather than vanilla. I love this simple method, I might never make crème patissière the old-fashioned way again! (heating milk separately then adding to the eggs/sugar, rinsing out pan, etc, etc.) Lovely blog, thanks for the recipe.

    Reply
    • Louise Dam

      March 22, 2016 at 4:55 pm

      Hi Annie, happy to hear the recipe worked out for you :-)

      Reply
    • Shifra Engel

      July 15, 2020 at 11:51 pm

      Could I make this one to two days in advance and store in fridge until ready to use?

      Reply
      • Kim Nielsen

        July 16, 2020 at 6:39 am

        Yes you can make this one day in advance. After one day, then your just need to stir in the cream to make it nice. Regards Kim (NordicFoodLiving.com)

        Reply
  2. Christopher Stanton

    May 23, 2017 at 1:18 am

    I seem to recall my Danish grandmother making this sauce with cream (instead of milk).

    Is there any provenance for this recipe that insists upon (whole) milk instead of cream?

    While I realize how genuine cream (instead of whole milk) will tend to "load" this recipe's butterfat content, the richness that I recall from my childhood simply shrieks, "CREAM!" Your thoughts, please.

    Thank you,

    Christopher Stanton

    Reply
    • Kim Nielsen

      May 23, 2017 at 1:52 pm

      Hi Christopher. I always uses whole milk. I have never tried using cream. However, I actually think it would work out pretty good. If you try making this recipe with cream, I would love to hear about the results. Regards Kim

      Reply
  3. Joanna Woodman

    October 15, 2018 at 4:38 pm

    Thank you for sharing this recipe which I cannot wait to try out. This morning I had a piece at a Danish bakery here in London and now want to try and copy it. Your recipe sounds very authentic and the photos were very helpful.

    Reply
  4. Juany Alvarado

    November 13, 2019 at 6:07 pm

    Yo tenia entendido que usa solo las yemas no todo el huevo con la claras..nunca la e hecho asi.

    Reply
    • Kim Nielsen

      November 13, 2019 at 9:21 pm

      You can use the whole egg including the whites. Some recipes calls only for yolks but this one you can use the entire egg.

      Reply
  5. Katrina

    January 08, 2020 at 3:22 pm

    I cant wait to try making this, thank you so much for sharing

    Reply
    • Kim Nielsen

      January 09, 2020 at 5:38 am

      I'm happy that you like the recipe for homemade vanilla cream. Regards Kim (Nordicfoodliving.com)

      Reply
  6. Jenny

    May 30, 2020 at 2:04 pm

    Hi, will the cream thicken more off the heat, its got to custard consistency but id like it to be thicker than this. Its been boiling for around 4-5 minutes stirring continuously. Thanks

    Reply
    • Kim Nielsen

      June 02, 2020 at 5:56 am

      I hope that you had succes with the homemade vanilla cream. Normally it will thicken some more after it is removed from the heat.

      Reply
  7. Hilary Stamper

    June 01, 2022 at 3:46 pm

    I can't seem to locate vanilla beans anywhere in my city, is there a chance to make this with extract and have it be okay?

    Reply
    • Kim Nielsen

      June 02, 2022 at 6:01 am

      Are you able to find vanilla powder? You can also make this recipe by adding vanilla power (Purchased a larger supermarkets like Walmart). Then add about 1 teaspoons of vanilla powder (add more to taste). Regards Kim (NordicFoodLiving.com)

      Reply
  8. Doyin

    October 04, 2024 at 5:26 pm

    4 stars
    Wonderful

    Reply
4 from 1 vote

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