Vanilla Cream Recipe

Prepare vanilla-infused milk

Split the vanilla bean lengthwise and scrape the seeds into a small saucepan (if using extract, add later). Add the bean pod and 2 cups whole milk to the saucepan. Warm over medium heat until just below simmering (small bubbles around edge), then remove from heat. If using vanilla extract instead of a bean, heat plain milk and stir in 1 tsp vanilla after removing from heat.

Whisk egg yolks and dry ingredients

In a medium bowl, whisk together 4 large egg yolks and 1 tablespoon granulated sugar until pale and slightly thickened (about 1 minute). Whisk in 3 tablespoons all-purpose flour until smooth and free of lumps.

Temper the eggs

Remove the vanilla pod from the warm milk (if you used a pod) and discard. Slowly pour about 1/3 of the hot milk into the yolk mixture in a thin, steady stream while whisking constantly to raise the egg temperature (tempering). Continue whisking while gradually adding another 1/3 until mixture is warm and smooth.

Cook the custard

Pour the tempered yolk-milk mixture back into the saucepan with the remaining milk. Return to low-medium heat and cook, stirring constantly with a whisk (or heatproof spatula), scraping the bottom to prevent scorching. Cook until the mixture thickens and comes to a gentle boil (bubbles will appear and it will coat the back of the spoon), about 2–4 minutes. Keep stirring to avoid curdling.

Finish with butter and salt

When thickened, remove from heat immediately. Stir in 2 tablespoons unsalted butter and a pinch of salt until the butter is fully incorporated and the cream is glossy. If you used vanilla extract earlier, stir 1 teaspoon vanilla extract now.

Cool the pastry cream

Pour the pastry cream into a shallow bowl or baking dish and press a piece of plastic wrap directly onto the surface to prevent a skin forming. Refrigerate at least 2 hours until fully chilled and set. Before using, whisk briefly to loosen.

Chill a mixing bowl and whisk (or beaters) for 10–15 minutes in the refrigerator. Pour 1 cup cold heavy cream into the bowl. Add 2 teaspoons powdered sugar and 1 teaspoon vanilla extract. Whisk or beat on medium-high speed until soft peaks form (about 2–3 minutes). Do not overwhip.

For a lighter vanilla cream (diplomat cream), fold one-third of the whipped cream into the chilled pastry cream to lighten it, then gently fold in the remaining whipped cream until uniform. Use immediately or refrigerate up to 24 hours.