Silky Homemade Vanilla Cream
A rich, velvety vanilla dessert that comes together effortlessly on the stovetop with everyday ingredients. Serve it in glasses, use it as a cake filling, or enjoy it on its own — this foolproof recipe delivers a luscious, smooth cream every single time.
🛒 Ingredients
6 servings
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 cup (240 ml) whole milk
- 7 fl oz (200 ml) heavy cream
- 1 cup (120 g) cornstarch
- 1 egg yolk
- 1 tablespoon pure vanilla extract
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Directions
- 1
In a medium heavy-bottomed saucepan, whisk together the condensed milk, whole milk, heavy cream, egg yolk, and vanilla extract until fully combined.
- 2
Sift in the cornstarch gradually while whisking constantly to keep the mixture smooth and lump-free.
- 3
Set the saucepan over low heat and stir continuously with a silicone spatula, making sure to scrape the bottom and corners of the pan at all times.
- 4
Cook for 8–10 minutes, never stopping the stirring motion, until the cream thickens to a pudding-like consistency that coats the back of a spoon.
- 5
Pour into serving glasses or ramekins, allow to cool to room temperature, then refrigerate for at least 1 hour before serving.
💡 Chef's Tip
For maximum vanilla flavour, swap the extract for the seeds of one fresh vanilla bean stirred into the cold milk before you start. Press cling film directly onto the surface of the cream to prevent a skin from forming. Keeps refrigerated for up to 3 days.
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Same category — Desserts
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