Homemade Vanilla Cream
A silky, velvety vanilla cream that works beautifully as a cake filling, dessert topping, or enjoyed straight from the bowl. Made with simple pantry staples, it comes together in under an hour.
🛒 Ingredients
4 servings
- 500 ml whole milk
- 150 g sugar
- 4 tablespoons all-purpose flour
- 50 g unsalted butter
- 3 egg yolks
- 1 tablespoon vanilla extract
- 200 ml heavy cream
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Directions
- 1
In a bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy.
- 2
Sift in the flour and stir well, then gradually pour in the milk while whisking continuously to prevent lumps.
- 3
Pour into a saucepan, add the butter and cook over medium-low heat, stirring constantly, until the cream thickens and coats the back of a spoon.
- 4
Remove from heat and fold in the heavy cream and vanilla extract, stirring until smooth and fully combined.
- 5
Divide into serving bowls or ramekins and allow to cool before refrigerating for at least 30 minutes.
💡 Chef's Tip
For deeper vanilla flavor, use a real vanilla bean — split it, scrape the seeds, and steep them in the warm milk for 10 minutes before starting.
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