Ah, you mean making a first small batch of vanilla cream — probably a simple custard or pastry cream! Here’s a basic, beginner-friendly version:
🍮 Small Batch Vanilla Cream (Pastry Cream)
🛒 Ingredients (about 1 cup)
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1 cup (240ml) milk
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2 tsp sugar (adjust to taste)
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1 tsp vanilla extract or ½ vanilla bean, split
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1 egg yolk
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1 tsp cornstarch (or 1 tbsp flour)
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1 tsp butter (optional, for extra silkiness)
👩🍳 Instructions
1️⃣ Heat the milk
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In a small saucepan, warm milk and vanilla over medium heat until just simmering.
2️⃣ Mix egg and starch
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In a bowl, whisk egg yolk, sugar, and cornstarch until smooth.
3️⃣ Temper the egg
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Slowly pour a few tablespoons of hot milk into the egg mixture while whisking constantly (prevents curdling).
4️⃣ Cook the custard
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Pour the egg mixture back into the saucepan.
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Cook over medium heat, whisking constantly until thickened (2–3 minutes).
5️⃣ Finish
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Remove from heat, stir in butter (if using).
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Strain through a fine sieve for extra smoothness.
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Cover with plastic wrap directly on the surface to prevent a skin from forming.
6️⃣ Chill
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Refrigerate at least 1 hour before using.
🍰 Uses
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Filling for mini tarts or éclairs
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Layer in trifles or parfaits
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Dollop on pancakes or waffles
If you want, I can give you:
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A lighter whipped version for topping
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A mini dessert cup recipe using this vanilla cream
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A quick air fryer pastry version