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Vanilla Cream

  • yield: Makes 1 1/2 cups

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Ingredients

  • 2 large egg yolks
  • 1/4 cup sugar
  • 2 tablespoons plus 1/2 teaspoon cornstarch
  • Pinch of salt
  • 1 cup whole milk
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Step 1

    Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.

  2. Step 2

    Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.

  3. Step 3

    Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

Source
Martha Stewart Living, February 2009


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Reviews (2)

  • 17 Oct, 2009

    A sieve is like a colander but with smaller holes..to strain lumps or other items from liquids...

  • 13 Oct, 2009

    what is a siave?? help