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Vanilla cream

Vanilla cream


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This cream is very good, I really liked it the way I wanted it. Thank you rosalinda for this cream. I used this cream for the cake.

  • 3 tablespoons flour
  • 2 tablespoons cornstarch
  • half a cup (tea) sugar
  • 4 yolks
  • 2 cups (tea) milk
  • a vanilla sugar
  • 2 tablespoons unsalted butter cut into cubes

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Vanilla cream:

Mix the flour with the starch and sugar. Beat the yolks lightly with a quarter of the milk and add over the flour composition, mixing well. The remaining milk is boiled and poured little by little over the composition made above, mixing well at the same time.

Simmer, stirring constantly until thickened, then remove from the heat and add the butter and vanilla, stirring until smooth. In case the cream becomes too thick, add a little warm milk until it becomes the desired cream, and if the cream is too liquid, then separately mix a little cornstarch in 2 tablespoons of milk and add to the cream, stirring until it thickens. on the fire, until it cools, cover a plastic sheet so as not to crust.


Vanilla cream with carrots it can be prepared in about 40 minutes, but you will have to leave it in the cold for another hour.

1. In a large bowl, beat eggs with lemon juice, sugar and salt until you get a thick cream

2. Add warm milk, vanilla bean and flour over beaten eggs.

3. Boil everything and mix, so that the composition does not stick. When it starts to thicken, take the pot off the stove.

4. Clean and wash the carrots well, then grate them. Let the grated carrot drain the juice.

5. Wash the orange well and cut it into rounds, including the peel.

6. Prepare four cups, at the base of which place a slice of orange. Pour a layer of cream over the orange slice, a layer of grated carrot over it, place an orange over the carrot and repeat the stratification until the cup is full.

Garnish vanilla cream with carrot with orange slices and leave it to cool for an hour.


Super creamy cake with vanilla cream and walnuts

The above ingredients are for a cake sheet, so for the 3 sheets we will triple them.

Ingredients for vanilla cream

  • 3 egg yolks
  • 10 tablespoons sugar
  • 2 tablespoons flour
  • 2 sachets of vanilla sugar
  • 350 ml milk
  • 170 g butter

Ingredients for crispy cream

How is it prepared?

Prepare the vanilla cream: put the yolks, sugar, flour, vanilla sugar and milk in a bowl, mix until it is lump-free and simmer until it becomes a creamy composition. Let the cream cool.

Meanwhile, rub the butter and add the cold cream spoon by spoon.

Prepare the sheets: beat the egg whites with the mixer, add the sugar and beat until it becomes an immaculate white foam. Add the flour and nuts, then mix everything carefully. Put the dough in a baking dish lined with baking paper and bake in the preheated oven at 170 degrees for 20 minutes.

After the first sheet is baked, let it cool, and prepare the other 2 sheets. It is good to prepare the sheets one by one, because when working with egg white foam you have to be careful not to cut them.

Prepare the crunchy cream: melt the sugar in a bowl until it becomes caramel and immediately pour it on a baking sheet. It will harden very quickly. Cover with another baking sheet and crush the caramel with a rolling pin.

You have to be careful not to crush it until it becomes dusty or too small pieces, because this will be the crunchy part of the cake. Beat the cream, then mix it with the caramel pieces and the nuts (or hazelnuts).

Once you've prepared everything, start assembling the cake. Grease the first sheet with 1/3 of the vanilla cream and part of the crunchy cream. Place the second sheet on top, over which you grease another part of the vanilla cream and part of the crunchy cream.

On top put the last sheet, which you will wrap with the remaining vanilla cream, and the remaining crunchy cream, over which sprinkle nuts. Refrigerate for at least an hour, after which you can serve it.


Vanilla Cream Roll - Preparation

For the top, beat the egg whites hard with a pinch of salt, add the yolks rubbed separately with the sugar, add the vanilla essence, the flour "in the rain" and mix gently until
homogenize. Pour the composition into a rectangular shape lined with special baking foil and bake in the preheated oven for about 15 minutes. Remove the worktop from a towel
moistened with cold water and roll it with a towel with everything.

For the vanilla cream, rub the yolks with a pinch of salt and sugar. Add 4-5 tablespoons of milk, flour and rub well to prevent lumps. Then gradually add
the rest of the hot milk and butter, stirring quickly. Bring the composition to a boil and remove from the heat. When it cools, add the vanilla essence and gently incorporate the beaten egg whites.

Slightly unfold the top, grease it with a thin layer of apricot jam, add cold vanilla cream, sprinkle the diced fruit or thin slices, then roll the top with the filling inside. Spread cream on top, sprinkle with coconut flakes and let the roll cool for a few hours before serving.


Vanilla cream for cakes

Because I have two vanilla cream recipes for cakes, I thought it was time to do a separate article with them.

There are two recipes because I use flour in one of them and corn starch in the other.

The classic recipe is the one with flour, this is how it has been prepared since long ago, when I didn't know much about the starch version.

And the classic recipe is also with butter, like most old cream recipes.

Later I got acquainted with mascarpone and started to replace butter with it.

The idea is that they are very tasty in all variants. However, we often miss the taste of yesteryear and turn to the weather-yellowed notebook.


Vanilla cream

Ingredient: 500 ml of milk,

Method of preparation :

In a saucepan put the milk on the fire and the core of the pods, let it reach the boiling point.

Separately beat the yolks with the sugar until they turn white, then mix with the flour.

After the milk has warmed up, take it with a polish and gradually put it over the yolks and mix (we can use the mixer).

When finished, we put the composition in the pan in which we heated the milk and back on the flame. The fire should be small and stir continuously until it thickens, so there is no risk of it sticking to the bottom.

After the cream has thickened, in a glass bowl spread a food foil and turn the cream over, fold it in this way the cream cools and no longer catches the crust.


Vanilla cream

Ingredient: 500 ml of milk,

Method of preparation :

In a saucepan put the milk on the fire and the core of the pods, let it reach the boiling point.

Separately beat the yolks with the sugar until they turn white, then mix with the flour.

After the milk has warmed up, take it with a polish and gradually put it over the yolks and mix (we can use the mixer).

When finished, we put the composition in the pan in which we heated the milk and back on the flame. The fire should be small and stir continuously until it thickens, so there is no risk of it sticking to the bottom.

After the cream has thickened, in a glass bowl spread a food foil and turn the cream over, fold it in this way the cream cools and no longer catches the crust.


Banana cake with vanilla cream

A simple and very easy recipe to make is this cake with bananas and vanilla custard with butter. The ingredients are right at the fingertips of each of us, and the preparation method is so simple that even the most clumsy in the kitchen will succeed.

It is fine, tender and the combination of vanilla cream with bananas with a cocoa top made of whole eggs without separation, they are perfect! Those who got to taste say that it is both light and fragrant and so good that they could eat 3-4 slices.

Lately I have come to believe that simple cakes are the best and most appreciated, as it was. The preparation time is relatively short and among other things around the house you can prepare it, without requiring extra attention.

Stay tuned for the list of ingredients but also for the simple way of preparation, and the result will be truly amazing.

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Or on the Facebook page, click on the photo.

Countertop ingredients:

  • 200 g caster sugar
  • 5 large or 6 smaller eggs
  • 1 pinch of salt
  • 130 ml oil
  • 200 g white flour
  • 5 g baking powder (half an envelope)
  • 50 g of good quality cocoa

Ingredients for vanilla cream with butter:

  • 600 milk with 3.5% fat
  • 200 g caster sugar
  • 1 teaspoon vanilla extract or 1/2 vanilla bean
  • 5 yolks
  • 250 g butter
  • 70 g of starch
  • 8-10 bananas

For decoration:

Countertop preparation method:

Preheat the oven to 180 degrees Celsius.

Wallpaper an oven tray with baking paper measuring 32/23 cm.

Mix the flour with the cocoa and baking powder and sift them in a bowl.

Beat whole eggs on high speed with a mixer or food processor with a pinch of salt until a fluffy snow-like foam forms.

Gradually add the sugar and beat until you get a thick foam.

Reduce the speed of the mixer and add the oil, beat until incorporated and turn off the mixer.

Incorporate the flour mixture into the egg composition gradually, in 3 slices, using a silicone spatula and folding movements from bottom to top.

Pour the composition into the tray lined with baking paper and put it in the oven for 18-20 minutes or until it passes the toothpick test. Do not bake anymore as the countertop will become dry and sticky. If, however, the countertop has dried too much, it can be syruped with a syrup of water, vanilla essence and lemon peel.

After baking, remove the top on a grill and let it cool completely.

How to prepare the cream:

Put 500 ml of boiled milk with vanilla extract, salt and sugar.

Until the milk boils, mix the yolks with the starch and the rest of the milk.

When the milk has started to boil, pour it over the yolk composition and mix vigorously, pour the whole composition back into the pot and simmer until it thickens, stirring constantly.

Add the cold butter directly to the cream and mix until completely incorporated. Let cool covered with foil.

After cooling with a mixer or a food processor, mix until it foams and obtain a fluffy cream (about 1 minute). Do not mix too much that will cut.

Cut the top into 2 equal pieces, grease it with a tablespoon of cream as if we were greasing a slice of bread with butter.

we put the bananas cut in half close to each other, leaving a space of 2-3 millimeters between. Put half of the total amount of cream, the other top and repeat the operation with bananas and cream.

On top we put the Oreo crumble, crushed biscuits or grated chocolate. Let cool, mousse for 6-7 hours or overnight. From here I can only wish you good luck and good appetite!