Description
Rich, creamy homemade vanilla cream, perfect as a topping, filling, or dessert. Infused with real vanilla for unforgettable flavor.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split lengthwise and seeds scraped (or 2 teaspoons pure vanilla extract)
- 6 large egg yolks
- Pinch of salt
Instructions
- Vanilla Infusion: In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. If using a vanilla bean, split it lengthwise, scrape the seeds, and add both seeds and pod to the saucepan. Add a pinch of salt.
- Heat the mixture over medium heat until it just simmers around the edges (tiny bubbles form). Do not boil.
- Remove from heat, cover, and let steep for at least 30 minutes (or up to an hour) to infuse the vanilla flavor.
- After steeping, remove the vanilla bean pod (if used).
- Tempering Egg Yolks: In a medium bowl, whisk egg yolks until light and slightly pale.
- Slowly drizzle about 1/2 cup of the warm cream mixture into the egg yolks while whisking constantly.
- Continue adding the warm cream mixture, a little at a time, whisking constantly, until you’ve added about half of the cream mixture to the egg yolks.
- Pour the egg yolk mixture back into the saucepan with the remaining cream mixture.
- Cooking the Cream Base: Place the saucepan back over medium-low heat.
- Cook, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture thickens enough to coat the back of the spoon (about 8-12 minutes).
- To test for doneness, dip the back of the spoon into the cream mixture. Then, run your finger across the coated spoon. If the line you draw with your finger holds its shape and doesn’t immediately run back together, the cream base is ready.
- Be careful not to overcook the cream base! If it starts to boil or curdle, it’s overcooked. If this happens, immediately remove the saucepan from the heat and whisk vigorously to try to smooth it out. You can also strain the mixture through a fine-mesh sieve to remove any lumps.
- If using vanilla extract, stir it in now.
- Chilling and Serving: Strain the cream base through a fine-mesh sieve into a clean bowl.
- Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the cream.
- Refrigerate for at least 4 hours, or preferably overnight.
- Serve chilled on its own, as a topping for desserts, or as a filling for pastries.
- For an extra touch, you can whip the chilled vanilla cream with an electric mixer until it forms soft peaks.
Notes
- Use high-quality ingredients for the best flavor.
- Do not boil the cream mixture.
- Temper the egg yolks slowly to prevent scrambling.
- Cook the cream base over low heat.
- Strain the cream base for a smooth texture.
- Chill the vanilla cream thoroughly.
- Prep Time: 15 minutes
- Cook Time: 8 minutes