Vanilla Bean Cream – a delicious recipe with vanilla bean, milk, egg yolks, sugar, cornstarch, brandy. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
With a sharp paring knife, cut vanilla bean in half lengthwise. With the tip of a sharp knife, scrape out vanilla seeds into a small saucepan.
2
Add bean halves and milk to saucepan and bring to a simmer over medium heat. Remove from heat and let mixture sit 15 minutes. Discard vanilla bean halves.
3
Whisk egg yolks, sugar, and cornstarch into milk and bring to a boil over high heat, whisking constantly, until mixture boils and thickens slightly, about 3 minutes. Immediately pour mixture into a bowl and let cool, stirring occasionally, to room temperature. For extra fun, try adding up to 2 tbsp. brandy or liqueur to the bowl as cream cools.
4
Note: Nutritional analysis is per tablespoon.
288
kcal
Calories
10
g
Fat
22
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 vanilla bean, 1 1/2 cups milk, 3 egg yolks, 3 tablespoons sugar, and more.
Yes, Vanilla Bean Cream falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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