Vanilla Custard Cream

1. Heat the milk and vanilla: Warm the milk (or cream) with vanilla to infuse the flavor. If using a vanilla bean, scrape the seeds into the milk for a more intense aroma.
2. Mix egg yolks and sugar: Whisk egg yolks with sugar until pale and creamy. This mixture acts as the custard’s base.
3. Temper the eggs: Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
4. Cook gently: Return the mixture to the stove and cook over low heat, stirring continuously until it thickens to a pudding-like consistency. If using cornstarch, add it with the egg yolks for extra stability.
5. Cool and enjoy: Remove from heat, strain for extra smoothness if desired, and cool. Custard cream can be eaten on its own, used as a filling for cakes and pastries, or layered in desserts like trifles.

Delicious Uses for Vanilla Custard Cream

• Eclairs and Cream Puffs: Use vanilla custard as a rich filling for classic French pastries.
• Trifles: Layer custard cream with sponge cake, fruit, and jelly for a show-stopping dessert.
• Tarts and Pies: Fill tart shells with custard for a smooth, creamy base.
• Simply Served: Enjoy custard warm or chilled, topped with fresh berries or a sprinkle of cinnamon.

Final Thoughts

Vanilla custard cream is a wonderfully versatile and comforting dessert that’s easier to make than you might think. With just a few simple ingredients and a little patience, you can create a rich, silky treat that rivals any bakery’s. Whether you’re looking to impress guests or just enjoy a cozy homemade dessert, vanilla custard cream is a classic worth mastering.

Would you like me to share a detailed step-by-step recipe or variations like chocolate or coffee custard cream?