Vanilla Bean Cream


Notes: This rich, smooth sauce can be made up to 2 days ahead and kept covered and chilled. Our favorite liqueurs for this recipe include Kahlúa, Frangelico, and Drambuie.

Makes about 1 1/2 cups


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1 vanilla bean
1 1/2 cups milk
3 egg yolks
3 tablespoons sugar
2 teaspoons cornstarch
About 2 tbsp. brandy or liqueur (optional; see Notes)


1. With a sharp paring knife, cut vanilla bean in half lengthwise. With the tip of a sharp knife, scrape out vanilla seeds into a small saucepan.

2. Add bean halves and milk to saucepan and bring to a simmer over medium heat. Remove from heat and let mixture sit 15 minutes. Discard vanilla bean halves.

3. Whisk egg yolks, sugar, and cornstarch into milk and bring to a boil over high heat, whisking constantly, until mixture boils and thickens slightly, about 3 minutes. Immediately pour mixture into a bowl and let cool, stirring occasionally, to room temperature. For extra fun, try adding up to 2 tbsp. brandy or liqueur to the bowl as cream cools.

Note: Nutritional analysis is per tablespoon.

Created date

February 2008

Nutritional Information

Calories 24
Caloriesfromfat 41 %
Protein 0.8 g
Fat 1.1 g
Satfat 0.5 g
Carbohydrate 2.5 g
Fiber 0.0 g
Sodium 8.4 mg
Cholesterol 29 mg