Vanilla Cream/ Strawberry Streusel Recipe
Make Vanilla Cream/ Strawberry Streusel Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vanilla Cream
Strawberry Streusel
Method
Vanilla Cream
- 1
Prep vanilla
If using a vanilla bean, split lengthwise and scrape seeds with the back of a knife. Combine seeds and pod with milk and cream in a small saucepan. If using extract, reserve it for later.
- 2
- 3
Whisk yolks
Meanwhile, in a medium bowl whisk together egg yolks, granulated sugar and cornstarch until smooth and slightly pale (about 1–2 minutes). This will temper into the hot milk.
- 4
- 5
Cook custard
Return saucepan to medium-low heat and cook, stirring constantly with a silicone spatula, scraping the bottom, until the mixture thickens and coats the back of the spatula (about 3–6 minutes). Do not let it boil vigorously—small bubbles are fine.
- 6
Finish cream
Remove from heat and whisk in the butter, salt and vanilla extract (if you didn't use a bean). Taste and adjust salt/sweetness if needed. Strain through a fine mesh sieve into a clean bowl for extra-silky texture.
- 7
Cool
Cover the surface directly with plastic wrap to prevent a skin and chill until cold, at least 1 hour. The cream will continue to thicken as it cools.
Strawberry Streusel
- 8
Prepare strawberries
Place quartered strawberries in a bowl. Add 2 tablespoons granulated sugar and 1 teaspoon lemon juice, gently toss and let macerate at room temperature for 10–15 minutes to release juices.
- 9
Mix dry streusel ingredients
In a separate bowl combine flour, rolled oats, brown sugar, almond meal (if using) and salt. Toss to evenly distribute.
- 10
Cut in butter
Add cold diced butter to the dry mixture. Using a fork, pastry cutter, or your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits. This should be cohesive but crumbly.
- 11
Add vanilla and combine
Stir in 1/2 teaspoon vanilla extract to the streusel and mix briefly. If the mixture seems too dry to hold crumbs, add 1/2 teaspoon cold water and toss once.
- 12
Toast (optional)
For extra flavor, spread the streusel in a single layer on a small baking sheet and bake at 350°F (175°C) for 8–10 minutes until golden and aromatic; cool completely. Alternatively, use it raw for a softer texture.
- 13
Assemble
Spoon or pipe chilled vanilla cream into serving dishes. Spoon macerated strawberries (with any juices) over the cream, then sprinkle a generous layer of streusel on top. Press lightly so some streusel adheres. Serve immediately for crisp streusel, or let sit 10–15 minutes for softened topping.
- 14
Storage
Store assembled portions covered in the refrigerator for up to 24 hours (streusel will soften). Store remaining vanilla cream in an airtight container up to 3 days and streusel separately at room temperature up to 2 days.