Vanilla Cream

Vanilla cream is a delicious and easy dessert to prepare, the only down side is it takes a little bit of time to cool down, so make sure to prepare it at least 2 hours before you plan to serve it.

The ingredients are for 7 to 9 people, so feel free to adjust if you are baking for more or less people.  But, I think there is something important you should know: this dessert is very delicious, so even if you make too many, they'll be gone really fast.  As soon as I bake these creams, my partner always sneaks into the fridge and devours one or two creams ... so be aware of the little "gluttons" living in the house ...

You will need:
  • 750 ml of milk
  • A vanilla bean stick
  • 150 grams of sugar
  • 8 egg yolks*

Preparation time: 30 minutes
Baking time: 30-40 minutes
Resting time: 45 minutes to 2 hours (depending on whether you like your cream warm or cold)

Start by pouring the milk into a saucepan.

Open the vanilla bean stick in half without cutting it through, and place it into the milk.

Warm up the milk, but don't boil it!

Stir from time to time to spread the vanilla beans.

Meanwhile, in a bowl, add the sugar and the eggs, and mix them together ...

... until the mix becomes smooth and light yellow.

Once the vanilla flavored milk is warm, pour it into the egg and sugar mix (but don't pour the vanilla bean stick!).

Slowly blend the mixture at first, and then give it a good stir.

Pour the cream into individual ramekins.

Let the cream sit for a bit.

While the cream is cooling down, pre-heat your oven at 200 C (390 F).

Once your oven is hot, remove the froth from the top of each cream (you can skip this step if you pour the cream into the ramekin using a strainer to separate the froth).

Cover each ramekin with foil and place them on a deep dish baking tray.

Pour some water into the tray until its level is about half of the height of the ramekins.

Bake for about 30 to 40 minutes.

Once baked, let the ramekins sit outside for a bit until they cool down.

Once cooled down, place them in the fridge.  How long you leave them in the fridge is entirely your choice: if you would like to enjoy your cream warm, I would suggest leaving them for about 45 minutes; if you would like to enjoy your cream cold (which is my preference), I would suggest 2 hours in the fridge.

It is now ready to enjoy!

You can enjoy this vanilla cream with some Cadbury® Chocolate Fingers, some Madeleines, or some Chocolate Chip Cookies.

Note: If you were going to keep the creams for a couple of days, replace the foil with some plastic film, because it is more hermetic.

*Tip: Don't throw away your yolk, refer to our "Let's not waste anything!" page, and check out few ideas on how to use your yolks.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond

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