Vanilla Cream 16 Oz Recipe

Prepare vanilla

If using a vanilla bean, split it lengthwise and scrape the seeds with the back of a knife. Add both seeds and pod to the milk and cream. If using extract, reserve for later.

Heat milk and cream

Combine the whole milk, heavy cream, and scraped vanilla (seeds + pod) in a medium saucepan. Warm over medium heat until it reaches a gentle simmer and small bubbles form at the edges, stirring occasionally. Do not boil. Total about 5–7 minutes.

Whisk yolks and sugar

While the milk heats, whisk together the egg yolks, granulated sugar, cornstarch, and a pinch of salt in a medium bowl until the mixture is pale and slightly thickened, about 1–2 minutes.

Temper the yolks

Remove the vanilla pod from the warm milk. Gradually add 1/3 cup of the hot milk mixture into the yolk mixture while whisking constantly to temper the eggs. Repeat with another 1/3 cup to bring the yolks closer to the milk temperature.

Cook the custard

Pour the tempered yolk mixture back into the saucepan with the remaining hot milk and return to medium-low heat. Cook, stirring constantly with a heatproof spatula or whisk, scraping the bottom, until the mixture thickens enough to coat the back of the spatula (170–180°F / 77–82°C) — about 3–5 minutes. Do not let it boil.

Finish and strain

Once thickened, remove from heat. If using vanilla extract instead of a bean, stir in 1/2 tsp now. Stir in the unsalted butter until melted and fully incorporated. For an extra-smooth texture, pour the cream through a fine-mesh sieve into a clean bowl to remove any cooked bits and the vanilla pod residue.

Cool quickly

Press a piece of plastic wrap directly onto the surface of the warm vanilla cream to prevent a skin from forming. Let it cool at room temperature for 15–20 minutes, then refrigerate until fully chilled, at least 2 hours (or up to 48 hours).

Optional smoothing

If desired, when chilled, whisk in 1 tsp powdered sugar to smooth and slightly sweeten the cream before serving. Transfer to serving container for a single 16 oz portion.

Storage

Keep refrigerated in a sealed container for up to 4 days. Stir or gently whisk before using if the cream has thickened in the fridge.