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
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.
Louise Dam
Hi Annie, happy to hear the recipe worked out for you :-)
Shifra Engel
Could I make this one to two days in advance and store in fridge until ready to use?
Kim Nielsen
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)
Christopher Stanton
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
Kim Nielsen
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
Joanna Woodman
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.
Juany Alvarado
Yo tenia entendido que usa solo las yemas no todo el huevo con la claras..nunca la e hecho asi.
Kim Nielsen
You can use the whole egg including the whites. Some recipes calls only for yolks but this one you can use the entire egg.
Katrina
I cant wait to try making this, thank you so much for sharing
Kim Nielsen
I'm happy that you like the recipe for homemade vanilla cream. Regards Kim (Nordicfoodliving.com)
Jenny
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
Kim Nielsen
I hope that you had succes with the homemade vanilla cream. Normally it will thicken some more after it is removed from the heat.