Homemade Vanilla Dessert Cream

Absolutely! Here’s a complete and richly detailed recipe for a luscious Homemade Vanilla Dessert Cream:

Heavenly Homemade Vanilla Dessert Cream

Introduction

Homemade Vanilla Dessert Cream is a silky, smooth, and delicately sweet custard-like sauce that elevates everything it touches—from fresh fruit and cakes to tarts and trifles. Also known as crème anglaise or simply vanilla cream, it’s made from just a few humble ingredients but delivers luxurious flavor and texture. Whether served warm or chilled, this classic dessert component adds elegance to any dish.

Origin of the Recipe

This cream traces its roots to classic French cuisine, where it is known as crème anglaise (“English cream”). Though named after England, where custard sauces have long been beloved, the French refined the technique, and it became a foundational element in European pastry kitchens. Often used in dishes like île flottante, profiteroles, and fruit clafoutis, vanilla dessert cream embodies simple sophistication.

Ingredients

Main Ingredients:

• 2 cups (480 ml) whole milk or half-and-half
• ½ cup (100 g) granulated sugar
• 5 large egg yolks
• 1 vanilla bean, split and scraped (or 1 tbsp pure vanilla extract)
• Pinch of salt

Optional Ingredients:

• ½ cup heavy cream (for richer texture)
• 1 tsp cornstarch (for slightly thicker consistency)
• 1 tsp vanilla paste (for more intense vanilla flavor)
• Zest of ½ lemon or orange (for a citrusy note)
• 1 tbsp liqueur such as Grand Marnier or Amaretto (for a sophisticated twist)

Instructions

Step 1: Prepare the Vanilla Base

1. In a medium saucepan, combine the milk (and cream if using) with the vanilla bean and seeds (or vanilla extract).
2. Heat over medium heat until steaming but not boiling. Remove from heat and let steep for 5–10 minutes.
3. If using a vanilla bean, remove and discard the pod after steeping.

Step 2: Whisk the Egg Yolks

4. In a separate bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened (about 2 minutes).

Step 3: Temper the Eggs

5. Slowly pour a small amount of the warm milk into the egg mixture while whisking continuously to prevent scrambling.
6. Gradually add the rest of the milk mixture while whisking.

Step 4: Cook the Cream

7. Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or silicone spatula.
8. Stir gently in a figure-eight motion, scraping the bottom to prevent curdling.
9. Cook until the cream thickens enough to coat the back of the spoon (nappe stage), about 170–175°F (77–80°C). Do not boil.

Step 5: Strain and Cool

10. Remove from heat immediately and strain through a fine-mesh sieve into a clean bowl to remove any curdled bits.
11. Let cool to room temperature, then refrigerate until chilled.

Tips for Success

• Stir constantly when cooking the cream to avoid lumps or curdling.
• Use a thermometer to ensure it doesn’t exceed 180°F (82°C).
• Always temper eggs slowly to prevent scrambling.
• Strain the cream to achieve a perfectly smooth texture.
• For a glossy finish, cover with plastic wrap directly on the surface to prevent a skin from forming.

Serving Recommendations

• Drizzle over fresh berries, apple pie, chocolate cake, or bread pudding.
• Use as a base in fruit trifles, layered parfaits, or cream puffs.
• Add to espresso or lattes for a luxurious twist.
• Serve warm with a pinch of nutmeg for cozy comfort.

Nutrition Estimate

(Per ¼ cup serving, makes approx. 8 servings)

Nutrient	Approximate Value
Calories	140–160 kcal
Total Fat	9–11g
Saturated Fat	3–5g
Cholesterol	120mg
Carbohydrates	12g
Sugars	11g
Protein	3g
Sodium	30mg

Note: Varies depending on milk and cream used.