Ingredients for Making Vanilla Cream
- 5 egg yolk
- Granulated Sugar 150 grams
- Vanilla Extract (liquid) 2 teaspoons
- Potato starch 3 tablespoons (no slide)
- Pasteurized whole milk 500 milliliters
- Main ingredients: Milk, Flour
- Serving 1 serving
- World CuisineFrench Cuisine
Deep bowl, Bowl, Saucer - 2 pieces, Tablespoon, Teaspoon, Measuring cup (for milk), Plate, Whisk, Deep pan, Casserole, Stewpan
Preparation of vanilla cream:
Step 1: beat eggs with sugar.
First of all, we separate the egg whites from the yolks and transfer the latter to a deep bowl.
We use proteins for cooking other tasty dishes, and add sugar to the yolks.
Pour in the liquid vanilla extract.
Beat products thoroughly with a whisk until sugar grains are partially dissolved.
When the texture of the mixed foods begins to resemble a cream, put the bowl aside and proceed to the next step.
Step 2: prepare potato starch.
Pour a little cold milk into a glass, 50 milliliters is enough, and add potato starch to it.
Mix them with a tablespoon to a homogeneous consistency without lumps.
Step 3: prepare the milk.
Pour the rest of the milk into a stewpan, put it on medium heat and heat up to 32 - 35 degrees Celsius. Milk should not be hot, but warm!
Step 4: prepare a water bath.
At the same time as milk, we prepare a water bath. We turn on the next burner on medium heat, put on it a deep saucepan half filled with ordinary running water, and on top of it we place a smaller saucepan - we will prepare the cream in it.
Step 5: combine the milk and whipped yolks.
When the milk is heated, very carefully pour it into a bowl with beaten eggs, while stirring the liquid with a whisk until a homogeneous consistency.
We devote to this process 2 - 3 minutes.
Step 6: Cook the Vanilla Cream
Then pour the resulting mixture into a small saucepan of a water bath.
Allow the liquid to warm up a little.
After that, add starch diluted in milk to it.
Cook the cream until thickened, constantly stirring with a whisk, so that it does not stick to the walls of the saucepan.
When its consistency looks like oil and the cream drains from the whisk in heavy flows, we rearrange the saucepan from the water bath to the countertop and cool the cream to room temperature. Then we use it for its intended purpose.
Step 7: serve the vanilla cream.
The vanilla cream is cooled after cooking. It is mainly used for the layer of cakes, pies, pastries, rolls. Sometimes they are filled with small pies, cupcakes, eclairs, wafer rolls. It can also be served as an independent dessert, spreading the cream in portions in a bowl and adding each grated chocolate, chopped nuts, ice cream balls, ground cookies or waffles. Any of these options will find its lover. Enjoy it!
Enjoy your meal!
- Instead of liquid vanilla extract, you can use a couple of bags of vanilla sugar.
- Sometimes thick cream or sour cream is added to the cooled vanilla cream. Then re-beat the products until airy and use the finished cream as intended.
- Potato starch can be replaced with corn starch.
- Unpasteurized milk is better to boil before use and cool to the desired temperature.