1. Heat the Milk
- In a saucepan, heat the milk (and vanilla bean if using) over medium heat until hot but not boiling.
- Remove from heat and let it sit if using a vanilla bean, so the flavors infuse.
2. Make the Egg Mixture
- In a bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth and pale.
3. Temper the Eggs
- Slowly pour the hot milk into the egg mixture a little at a time, whisking constantly to prevent scrambling.
- Once combined, pour everything back into the saucepan.
4. Cook Until Thick
- Place the pan over medium heat. Whisk constantly until the cream thickens and begins to bubble (about 5–7 minutes).
- Remove from heat immediately.
5. Finish with Butter & Vanilla
- Stir in butter and vanilla extract (if not using a bean).
- Whisk until smooth and glossy.
6. Chill
- Pour into a bowl, cover with plastic wrap pressed directly on the surface (to prevent a skin forming).
- Refrigerate for at least 2 hours before serving.
Uses for Vanilla Dessert Cream
- Layer in trifles, cakes, and pastries
- Spoon over fresh fruit or berries
- Fill cream puffs, éclairs, or donuts
- Serve as a standalone dessert topped with whipped cream
Pro Tips:
- For a lighter version, reduce sugar slightly and use low-fat milk.
- For an extra indulgent cream, replace ½ cup of milk with heavy cream.
- This keeps in the fridge for up to 3 days.
This Homemade Vanilla Dessert Cream is smooth, elegant, and infinitely better than store-bought.