HOMEMADE VANILLA CREAM
Perfect as filling in sponge cakes or buns.
Vanilla cream is something we never get tired of , we use it a lot as filling for cakes, with fruit, in buns or waffles, it fits almost everything.
The recipe itself is gluten-free. And the cream may also be produced lactose-free, then use soy milk, almond milk or rice milk.
5 egg yolks
200 g sugar
100 g cornstarch
750 ml whole milk
1/2 ts vinilla sugar or 1 vanilla bean
Tricks!
1.- If you use it as filling in a cake, we recommend you to add some fruits or chocolate chips on the cream, the picture above shows a cake filled with vanilla cream and raspberries. It's delicious!!
2.- The vanilla cream can also be made with wheat flour, the procedure is the same, but replace the 100 g of maizena with 90 g of wheat flour. If you use wheat flour, the cream is not gluten-free.
Ingredients
Directions:
Pour the milk in a saucepan (keep 1/2 cup that will be used later), add the sugar, vanilla sugar (or vanilla bean). Let it to warm up slowly to boil (stir often so that the mixture does not burn).In a bowl, mix the egg yolks, cornstarch and 1/2 cup milk.When the milk mixture in the saucepan begins to boil, pour the mixture in the bowl. Lower the temperature and wait to boil again. Stir all the time to prevent clumping. As the mixture begins to thicken and you see the first bubbles, remove from heat.
