Usuba
Vanilla Custard Cream
Delicate English cream made from cream and egg yolks with vanilla aroma. Suitable for desserts, cakes, and pastries. Requires careful attention when heating to avoid curdling.
- Total
- 30 min
- Standard serving
- 93.9 g
Ingredients
Total 5
Instructions
- 1
Step 1
Cut the vanilla pod lengthwise and extract the seeds with a teaspoon. Transfer the pod and seeds to a saucepan and pour cream over them.
Place on medium heat and warm until the first bubbles appear on the surface.
- 2
Step 2
In a separate bowl, whisk the egg yolks, cornstarch and powdered sugar with a round whisk until smooth.
- 3
Step 3
Remove the vanilla pod from the hot cream.
- 4
Step 4
While continuously whisking the egg yolks with one hand, pour the hot cream into the bowl in a thin stream. Work slowly to prevent the yolks from curdling.
Quickly pour the mixture back into the pot and return it to medium heat.
Whip until thickened, homogeneous, and the first bubbles appear. If the mixture begins to curdle, transfer it to a bowl and whip until smooth.
- 5
Step 5
Transfer the cream to a bowl, cover with plastic wrap and let cool to room temperature.
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