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 sauce pan 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
1/2 liter (2 cups)
Preparation time: 15 minutes
Ingredients:
2 eggs
4 tbsp sugar
2 tbsp corn starch
3 dl (1 1/4 cup) milk (~1.5%)
seeds from a vanilla bean
Instructions:
1. Put all the ingredients in a sauce pan including the empty vanilla bean. Whisk it well together.
2. Heat up on medium heat, while whisking constantly, until the cream is boiling and getting thicker.
3. When the cream has your preferred consistency; take it off the heat and pour it in a bowl.
4. Remove the empty vanilla bean and let the cream cool off.
Annie says
March 20, 2016 at 12:39 pmThis 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.
Louise Dam says
March 22, 2016 at 4:55 pmHi Annie, happy to hear the recipe worked out for you :-)
Christopher Stanton says
May 23, 2017 at 1:18 amI 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
Kim Nielsen says
May 23, 2017 at 1:52 pmHi 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
Joanna Woodman says
October 15, 2018 at 4:38 pmThank 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.