Silky Vanilla Egg Yolk Cream
A lusciously smooth egg yolk custard inspired by the beloved Brazilian sweet from Pelotas. Rich, velvety, and delicately perfumed with vanilla, this dessert comes together with just five pantry staples and delivers an indulgent treat that melts on the tongue.
🛒 Ingredients
6 servings
- 12 egg yolks
- 250 g (1¼ cups) granulated sugar
- 1 cup (240 ml) water
- 1 tablespoon unsalted butter
- Natural vanilla extract, to taste
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Directions
- 1
Combine the sugar and water in a heavy-bottomed saucepan. Cook over medium heat, stirring until the sugar dissolves, then simmer without stirring until a thick syrup forms that coats the back of a spoon.
- 2
Remove from heat. Stir in the diced butter until melted, then allow the syrup to cool until warm but not hot.
- 3
Press the egg yolks through a fine-mesh sieve to remove any stringy parts, then whisk them gently into the warm syrup.
- 4
Return the pan to low heat and stir constantly with a spatula, scraping the bottom, until the mixture thickens and pulls slightly away from the sides of the pan (about 8–10 minutes).
- 5
Remove from heat, stir in vanilla extract to taste, then pour into small ramekins or glasses. Allow to cool completely before serving.
💡 Chef's Tip
For an ultra-smooth finish, strain the cream through a fine sieve before pouring into serving cups. Store covered with cling film pressed onto the surface and refrigerate for up to 3 days.
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