New This Month

Vanilla Cream


This cream is the perfect filling for mini Boston Cream Pie Cupcakes that will please any crowd.

  • Yield: Makes 1 1/2 cups
boston cream pie cupcakes

Photography: Con Poulos

Source: Martha Stewart Living, February 2009


  • 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


  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. 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. 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.

Reviews Add a comment

  • ChefDaphne
    17 OCT, 2009
    A sieve is like a colander but with smaller strain lumps or other items from liquids...
  • lori3
    13 OCT, 2009
    what is a siave?? help