Vanillecrème
Perfect for pairing with Swiss summer fruits, whether fresh or compoted, this classic vanilla cream is light and delicious.
I have made this light and runny Vanillecrème for many years, and served it as a pouring custard with fruit crumbles and cobblers, apple strudel, or with rhubarb compote (like this one). You can also make a slightly thicker, richer version by substituting four yolks for the two eggs.
450 ml milk
50 g sugar
1 tsp vanilla paste or extract, or a vanilla bean, scraped
2 eggs
1 tbsp cornstarch
In a large bowl, whisk together the eggs, and cornstarch.
In a medium pot, bring the milk, sugar, and vanilla to a simmer over high heat. Keep an eye on the pot as it can boil over quite quickly.
Once the milk is hot to the touch and simmering, take it off the heat and, while whisking the eggs continuously, pour a very small stream of milk into the eggs. You are tempering the egg mixture, but you don't want to add too much hot milk at once because the eggs might curdle. Continue slowly adding the milk and once you have added about half, pour everything back into the pot. Keep whisking over medium low heat, and cook until the mixture has thickened and coats the back of a spoon.
Take it off the heat and strain it through a fine sieve into a bowl. Wait until it stops steaming, then give it a good whisk and cover it with plastic wrap, pressing it directly onto the surface of the custard.
Refrigerate a couple of hours.
Speaking from experience, the mixture can curdle quite easily, so once the eggs and milk are together in the pot, keep the heat low and be patient.
If you see any lumps forming, take it off the heat immediately and strain right away. If it is only slightly curdled, a few extra times through the strainer will likely sort you out.
This vanilla cream is a pouring cream—perfect for ladling over fruits, crumbles and cakes. If you are looking for something thicker, you can substitute the two eggs for four yolks.
Paired with rhubarb?
Rhabarberkompott
