Food & Cooking Recipes Dessert & Treats Recipes Vanilla Cream 3.2 (167) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Yield: Makes 1 1/2 cups This cream is the perfect filling for mini Boston Cream Pie Cupcakes that will please any crowd. Ingredients 2 large egg yolks ¼ cup sugar 2 tablespoons plus ½ teaspoon cornstarch Pinch of salt 1 cup whole milk ½ teaspoon pure vanilla extract Directions 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. 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. 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. Rate it Print