Vanilla cream without lumps? Of course!

Vanilla cream is made by heating milk, sugar, eggs, starch and flavouring - it''s a rich, thick and creamy custard that''s a versatile workhorse in the bakery kitchen. It can be added to cream cakes and éclairs, spread between pie layers or used as a base filling in fruit tarts.

Vanilla cream contains simple ingredients, so it should be easy to make. Mix milk, sugar, eggs, starch and flavouring, then heat the ingredients to take advantage of the thickening power of the eggs and starch. But, the preparation itself is not as simple as the ingredients. If a step is skipped or not done well enough, the result is a thick sauce full of lumps or a runny custard. But, no problem, we''ve put together a few tricks and tips to make the custard a real success.

1. Milk.

The choice of milk affects the taste, body and texture of the vanilla custard. Whole milk (used in most all recipes) provides full body, rich flavour and an unbeatably smooth and creamy texture. If skimmed milk is used, the custard will lack flavour and the texture will be loose. However, if sweet cream is used instead of milk, the fat will separate during cooking and turn the cream into an oily mess. So, for optimum results, we recommend using whole milk.

2. Eggs.

Eggs give the vanilla custard both flavour and texture. The custard usually requires egg yolks, not whole eggs or egg whites, as the yolks, due to their higher fat content, give a fuller flavour, richer colour and a softer, creamier texture. Replacing the yolks with whole eggs or egg whites results in a custard that is less flavoursome and looser. BAM tip: if you want a thicker vanilla custard with a more eggy flavour, use six egg yolks to two cups of milk.

3. Starch.

The starch thickens the vanilla custard. Cornstarch will deliver a mild cream, light in colour, clean in taste and will not mask the taste of dairy products and flavourings, and is gluten-free.

4. Sugar.

Sugar is in vanilla custard for its sweetness, yet it has another important role: it helps to slow down the rate of coagulation of the eggs, reducing the risk of the yolks breaking during cooking.

The success or failure of vanilla custard preparation also depends on sufficient heating of the bottom of the custard. The aim is to thicken the cream properly to achieve a firm, thick and smooth consistency that is easy to apply or spread.

Finally, a very important point: constant attention and whisking. If you are a multitasker in the kitchen, it is best to postpone the other tasks and give your full attention to the vanilla cream. Do not check your phone and do not forget to stir, stir, stir. Whisking ensures that the vanilla cream thickens evenly and reduces the chance of lumps forming.

And if you''re in a hurry to make vanilla custard, there''s our BAM Vanilla custard mix. This mix will create a creamy and smooth Vanilla custard that you can use to make cakes, desserts in a jar, as a pie filling or as a filling in croissants and puff pastry. Vanilla custard does not need any additional cooking and makes dessert preparation even quicker.

*Image by Urška Fartelj.