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Vanilla Bean Cream

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.

This recipe goes with Flourless Chocolate Soufflés

Sunset MARCH 2008

  • Yield: Makes about 1 1/2 cups


  • 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.

Nutritional Information

Amount per serving
  • Calories: 24
  • Calories from fat: 41%
  • Protein: 0.8g
  • Fat: 1.1g
  • Saturated fat: 0.5g
  • Carbohydrate: 2.5g
  • Fiber: 0.0g
  • Sodium: 8.4mg
  • Cholesterol: 29mg

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Vanilla Bean Cream Recipe