Ingredients for the Vanilla Cream
- 1 liter full-fat milk
- 1 cup sugar
- 4 tablespoons cornstarch
- 3 tablespoons flour
- 3 egg yolks
- 2 tablespoons butter
- 2 teaspoons vanilla extract or 1 packet vanilla sugar
- Optional: 200 ml heavy cream for extra richness
These ingredients create a thick, luscious cream that is stable, smooth, and perfect for spoon desserts.
How to Prepare the Cream Step by Step
Begin by choosing a medium-sized pot with a heavy bottom. Cream-based desserts can burn easily if cooked in thin pots, so a sturdy pot ensures even heat distribution.
Pour the milk into the pot but keep aside half a cup to mix with the cornstarch. Add the sugar, flour, and egg yolks. Whisk these ingredients together before turning on the heat. This prevents lumps from forming later.
In a separate cup, dissolve the cornstarch in the milk you saved. Mix it until completely smooth. Add this mixture into the pot and whisk again. The key to a perfectly smooth cream is mixing all the ingredients while they are still cold.
Turn the heat to medium and begin stirring continuously using a whisk or a flat wooden spoon. As the cream warms, it will start to gently thicken. Continue cooking until it becomes noticeably thicker and starts bubbling. At this stage, lower the heat and cook for 2 more minutes to remove the raw taste of flour and starch.
Remove the pot from the heat and immediately add the butter and vanilla. The heat will melt the butter, making the cream glossy and silky. Stir until completely blended.
For an ultra-smooth texture, you can strain the cream through a fine sieve before pouring it into the final dish, though this step is optional.
If you want the extra-creamy version like the thick cups in your image, let the cream cool for 15 minutes, then fold in the heavy cream using a spatula. This creates a mousse-like consistency while keeping the strong vanilla flavor.
How to Serve the Dessert
Pour the cream into a large glass dish, individual cups, or dessert bowls. The dessert in your photo is served both ways, showing its versatility.
Let the cream cool at room temperature for 20 minutes, then cover with plastic wrap. Make sure the wrap touches the surface of the cream to prevent a skin from forming.
Refrigerate for at least 3 hours, though overnight chilling gives the best texture. Once chilled, the cream becomes firm, shiny, and deliciously smooth, making it perfect for serving as a cold dessert.
You can enjoy it plain, or add toppings such as:
- Crushed biscuits
- Fresh berries
- Whipped cream
- Caramel sauce
- Grated chocolate
The dessert is simple but elegant, making it suitable for everyday enjoyment or for serving at gatherings and celebrations.
Why This Cream Always Turns Out Perfect
This recipe is designed to give you a consistent result every time. The combination of flour and cornstarch gives the cream structure while keeping it soft and velvety. The egg yolks add richness and color, and butter adds that beautiful shine seen in the photo.
Using milk as the base keeps the flavor light, while the optional heavy cream transforms it into a gourmet-style dessert. The vanilla adds warmth and aroma, creating a comforting but refined flavor.
This cream also holds up well in the refrigerator for 3–4 days, making it an excellent dish to prepare ahead of time.
Serving Ideas and Variations
This dessert is extremely flexible. Beyond serving it plain, you can use it in multiple recipes:
- As a filling for sponge cakes
- In layered biscuit desserts
- In fruit trifles
- As a topping for pastries
- As a base for ice-cold parfait cups
You can also create flavor variations by adding ingredients such as lemon zest, chocolate, coconut, or coffee.
Storage and Freshness Tips
Store the cream in an airtight container or covered dish in the refrigerator. Do not freeze it, as freezing will change the texture. The cream stays fresh for up to four days.
If you find it becomes too thick after chilling, give it a gentle stir before serving to restore its smooth texture.