Recipe for custard (vanilla cream)
My take on a delightful pastry cream (vanilla cream), which can be used for a variety of things in the sweet kitchen: eclairs, Danish Shrovetide buns, and choux pastry.
In the past, I often used instant pastry creams, but now I have finally cracked the code to make it myself.
Vanilla has gradually become an expensive raw material, so I always save my vanilla pods after I have scraped the seeds out of them. I keep them in a sealed jar. Here, I have used one of my “leftovers” and still, there are plenty of beautiful seeds in my cream.
Equipment
- Pot Thick base
- Whisk
- dough scraper
- Storage Container
Ingredients
- 200 gram Whole Milk
- 1 pcs. Egg
- 25 gram Sugar
- 8 gram Cornstarch
- 1 pcs. Vanilla Pod
Instructions
- Split your vanilla pod and scrape out the seeds.
- It's important to use a thick-bottomed saucepan to prevent burning.
- Whisk eggs and milk together in the saucepan and add the rest. I also put the "empty" vanilla pod in the saucepan.
- Turn on medium-high heat (8 out of 14 on my stove) and stir well. I used a spatula; I find it the easiest method to reach the edges and avoid "scrambled eggs." Keep stirring.
- I did this for about 18-20 minutes until I turned up to 10 (out of 14) and gave it 3 more minutes.
- Pour the cream into a container (discard the vanilla pod) and place plastic wrap directly on the cream to avoid condensation.
- Cool it in the refrigerator and stir/whisk before using.
