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Gluten free
Ingredients:
- 475 ml milk
- 6 tablespoons sugar
- a pinch of salt
- 2 ½ tablespoons cornstarch
- 1 BAM bourbon vanilla bean
- 3 large egg yolks
- 1 large egg
- 3 teaspoons unsalted butter, room temperature
Vanilla cream recipe
-
Preparation time:
40 min -
Difficulty:
-
Number of ingredients:
8
Instructions:
1. Step
Add the scraped vanilla seeds and the milk to the pot. Heat the milk until it almost boils. Put the sugar, egg and egg yolks, cornstarch and salt in a bowl. Stir until a smooth mixture is formed.
2. Step
Slowly pour about half of the hot milk into the egg mixture in a gentle stream, stirring constantly. When the egg mixture has combined with the milk, pour the egg mixture back into the remaining hot milk. Heat the base of the filling over medium heat and stir vigorously until it begins to thicken - this should take about 1 to 2 minutes, depending on the stove temperature.
3. Step
Bring the filling to a boil, stirring constantly. When it boils, reduce the heat and simmer for another 1-2 minutes until the first bubbles rise to the surface. Reduce the heat and continue stirring for about 30 to 60 seconds after the first bubbles appear on the surface. Remove from heat and stir in the butter.
4. Step
Pour the filling into a bowl and immediately cover with plastic wrap. Make sure the plastic wrap touches the entire surface. This will prevent that a skin forms on the surface. Allow the filling to cool to room temperature and then place in the refrigerator for a few hours until completely chilled.
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