Belgian cream

Make a Belgian Cream and fill your cakes, pies and whatever you want! This recipe is simple and easy to make:

Belgian cream

Recipe by caion
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes

To make your Belgian Cream, use the ingredients below and follow the step-by-step instructions for preparation.

Ingredients

  • 2 cups of milk

  • 4 egg yolks

  • 1/2 cup of sugar

  • 1/4 cup of corn starch

  • 1 vanilla bean (or vanilla extract)

  • pinch of salt

Directions

  • In a bowl, mix the egg yolks and half the sugar. 
    Beat until the mixture is lighter and creamier. 
    Reserve.
  • In a pan, heat the milk with the other half of the sugar, the vanilla bean (opened in half and with the seeds scraped) or the vanilla extract, and a pinch of salt. 
    Heat until it starts to boil, but don’t bring it to a full boil.
  • While the milk is heating, mix the cornstarch with a little cold milk in a separate bowl, forming a lump-free paste.
  • Remove the vanilla bean from the pan, if using, and slowly pour half of the warmed milk into the yolk mixture, whisking constantly to prevent the yolks from cooking.
  • Add the yolk mixture to the pan with the remaining milk and cook over medium-low heat, stirring constantly, until the cream thickens enough to coat the back of a spoon.
  • Remove the pan from the heat and pass the cream through a fine sieve to remove any lumps or bits of cooked yolk.
  • Allow the cream to cool slightly at room temperature, then cover with plastic wrap, making sure the plastic touches the surface of the cream directly to prevent a skin from forming.
  • Refrigerate Belgian cream for a few hours or until completely cold before using it in your desserts.


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