Vanilla Cream (for Tarts, Eclairs, Cream Puffs, etc.)

I love cakes, especially creamy ones. In a world full of advanced technologies and instant products that promise easy cooking, there is nothing more comforting than a classic recipe passed down from generation to generation. I remembered the cream my mother used for her delicious cakes and decided to bring it back to my attention to satisfy my sweet cravings.

The first step is to prepare the necessary utensils. Make sure the bowl you will use to prepare the cream is heat-resistant so that it can withstand steam and heat. Mix the sugar well with the eggs using a spatula or a whisk until you obtain a smooth and soft paste. Then, add the cornstarch, continuing to whisk. This combination will give the cream its consistency.

In a separate saucepan, bring the milk and vanilla pod to a boil. If you chose to use natural vanilla, don’t forget to remove the pod after it has imparted the desired flavor, dry it, and place it in a jar with sugar to perfume it. Once the milk has started to boil, remove it from the heat and slowly add it over the egg and sugar mixture, continuously stirring to prevent the eggs from curdling. This is a crucial moment, as it is essential to maintain a constant temperature and avoid the formation of lumps.

After you have well integrated the milk, place the cream over a double boiler. Stir constantly, being careful that it does not stick to the pot. The cream will begin to thicken; this process may take a few minutes, but patience will be rewarded with a fine and velvety texture. When the cream reaches the desired consistency, remove it from the double boiler and, if desired, add the chosen liqueur for an extra flavor.

To prevent a crust from forming, cover the cream with plastic wrap, ensuring it touches the surface of the cream. Let it cool to room temperature. If, for various reasons, the cream is not used immediately or remains, you can keep it in the fridge for up to three days. Before use, whisk it again with a fork to bring it back to its original texture, eliminating any lumps or clumps that may have formed.

This recipe is not just a simple cream, but a sweet memory of childhood and moments spent in the kitchen with my mother. I hope you find it as useful and delicious in making your favorite cakes!

 Ingredients: - 200 ml of sweet milk boiled in advance - 1/2 vanilla pod (or pure vanilla extract) - 2 large eggs - 1 tablespoon sugar (white or brown) - 3 tablespoons cornstarch for baking - 1/2 tablespoon liqueur (optional)

 Tags:  eggs milk sugar vegetarian recipes tart