Vanilla Cream (Crème à la vanille)

500ml Milk/Cream+ 30g Sugar+ 1 Vanilla bean(discard) -> 1) Let it get hot over a medium heat.

40g Egg yolks+ 30g Sugar+ 20g Custard powder -> 2) Mix well until smooth( no lumps), slowly pour into this hot milk, constantly stirring! Heat gently (avoid boiled, it will be curdle!), stirring until the custard thickens. Mixture should coat smoothly with a metal spoon.

3) Then whisking continuously until slightly cool down and thickened. Strain through a sieve, pour in glasses.

4) Chill it with plastic wrap until set. Serve with a garnish of fresh fruits. Or Fruits sprinkle with sugar, leave and soak for 20mins, spoon them on your cream as decorations, or you can blend them and strain through a sieve. Chill it before served.

*You can make this ahead and put them in the refrigerator.

*Sauce will thickened as it cool and may be lumpy when removed from the refrigerator. Whisk over a saucepan of simmering water to remove any lumps.

*If sauce was overheated and curdling occurs, pour instantly into a blender and blend until smooth before straining. If necessary, add a little heavy cream to the mixture before blending.

Vanilla Chocolate Cream(Crème à la chocolat)
Follow above recipe, just adding about 100g melted chocolate (chopped) in Step 2, whisk throughly.


Bird’s Custard Powder:
Bird's Custard is the brand-name given to (and original version of) a cornflower-based powder that, when mixed with milk, thickens to form a custard-like sauce. It was invented by Alfred Bird in 1837 because his wife was allergic to eggs, a key ingredient used to thicken custards.
Bird's Custard Powder Info