
Make a Belgian Cream and fill your cakes, pies and whatever you want! This recipe is simple and easy to make:
Belgian cream
Servings
4
servingsPrep time
20
minutesCooking time
20
minutesTo 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.