I posted a recipe for a super decadent vanilla dessert cream 2 weeks ago. This cream is incredibly delicious and will always be one of my favorites.
The difference with the recipe that I post today is that we put only one egg and that the cooking is faster, without passage in the oven, like the chocolate dessert cream that I shared with you yesterday . So this cream is perfect for everyday life because fast, easy and economical.The difference with the recipe that I post today is that we use only one egg and that the cooking is faster. So this cream is perfect for everyday life because it is fast, easy and economical. I have also added the recipe for my quick caramel dessert cream and the Coffee and chocolate one.
If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.
Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
- 250 g Single cream
- 250 g milk
- 1 egg
- 30 g sugar
- 30 g of cornstarch
- 1/2 vanilla pod, split and scraped
Put the cream, milk, egg, sugar, vanilla, vanilla pod and cornstarch into a saucepan. Heat over medium heat, stirring continuously until the cream thickens. It takes a little less than 5 minutes approximately. Pour into 4 glasses , put the lid on and keep in the fridge.
Tip: If I am very generous I even add a homemade whipped cream which I place on top of the chocolate cream. This is really the ultimate delicacy.
Place the milk, cream, egg, sugar, vanilla, scraped and split vanilla pod and cornstarch into the bowl of the Thermomix and bring to the boil for 7 minutes / 90 ° C / reverse cycle / speed 3. Take the vanilla pod out.
Put the cream into 4 glass jars, put the lid on and keep in the fridge.
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