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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

167 Ratings
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Rating: Unrated
A sieve is like a colander but with smaller strain lumps or other items from liquids...
Rating: Unrated
what is a siave?? help