Vanilla Dessert Cream

My men are very big fans of dessert creams and mousses of all kinds.

Since I’m a little tired of buying plastic pots and I prefer to know what exactly it is they eat and because it’s still a small budget each week, I started to do them myself. After trying a huge amount of recipes, I share with you the version that we prefer by far! Beautiful consistency, silky and full of flavors !! A delicious treat! And here is the Chocolate Dessert Cream that I like to prepare as variation to the Vanilla Dessert Cream.

You will have some egg whites left over, so here are some recipes to use them. You can also freeze the egg whites perfectly, then thaw them in the fridge and use as normally.

For 4 people

1 whole egg + 4 yolks
300 ml liquid cream
200 ml semi-skimmed milk
60 g sugar
1 tbsp of cornstarch (cornflour, Maizena)
1 vanilla pod

Preheat the oven to 100 ° C. Split the vanilla pod, scrape it and place everything in a saucepan. Add the milk and the cream, then bring to a simmer. Let cool.

Whisk the egg, the yolks, the sugar and the starch in a bowl. Add the filtered vanilla milk little by little while stirring. Divide among 4 ramekins. Bake for 45 minutes.

Once cooled, place in the refrigerator at least 4 hours before serving.

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