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ChefNorway’s Homemade Vanilla Cream

Story

Most people just go to the store and buy premade, or a powder that you add water to. Using the premade one is very quick to add to any recipe. If you want the best taste, and already using the powdered, you might as well make it from scratch. It takes very few basic ingredients and it’s easy.

Ingredients

Red = Topping for the rice porridge

European Measurements
5 egg yolks
2 tbsp. maizena (corn flour)
100g sugar
3 dl. milk
2 dl. heavy cream
½ tsp. vanilla
US Measurements
5 egg yolks
2 tbsp. maizena (corn flour)
3,5 oz. sugar
1 ½ cup milk
1 cup heavy cream
½ tsp. vanilla

Directions

  1. Mix egg yolks, maizena and sugar in separate bowl that can handle boiling milk (high heat)
  2. To a pot add milk, heavy cream and vanilla
  3. Slowly bring to a boil, while stirring the whole time. You do not want the mix to get burned in any way
  4. Add half a cup of hot milk to the egg mixture, and whisk it quickly.
  5. Pour the egg mix into the pot.
  6. Slowly heat up the mixture while whisking.
  7. Stop when it gets a good thick consistent
  8. Pour into a long pan, which can fit into your fridge.
  9. Plastic wrap it.
  10. Leave it in the fridge to cool down. 1-2 hours should do it.
Download Recipe

Review

70%

Summary If you want the best taste, making it with real vanilla and some care and time is the best way. Vanilla cream usually goes with rolls and cakes so make sure you look up other recipes to go with it.

Cost
50%
Looks
50%
Taste
85%
Likability
95%

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