This rich, multi-purpose vanilla cream can be made in no time with ordinary ingredients. Use vanilla cream, for example, for desserts and between the filling cake.
The recipe is a variation from this custard recipe, which I posted a few weeks ago. We just change the vegetable milk to vegetable cream and slightly increase the amount of cornstarch, so that the sauce becomes so thick that it stays firm and does not run, e.g. between the filling cake.
The texture of the cream solidifies when it cools, so don't be afraid if it's too thin when warm to use in between the cake. The cream shown in the picture has just come off the stove, so it hasn't solidified properly yet. The cooking time also affects the texture of the cream - the longer you cook, the thicker the cream.
To prevent the surface from peeling, cover the cream while it cools, or stir it while it cools. A properly cooled vanilla cream will no longer peel.
By the way, if you're wondering what turmeric is needed for: it doesn't change the taste of the sauce, but it gives it a little color. Add just a tiny pinch of turmeric.Tulosta
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