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Refined Vanilla Cream Recipe

This refined vanilla crème recipe can be used as a filling for german Windbeutel or simply as an elegant dessert filled in martini glasses. Garnish with a lemon peel, chocolate shavings, coffee beans etc. depending on your flavor ingredient

Servings: 6


1/2 L / 2 cups milk

3-4 fresh egg yolks, 60 - 100 g / 2.1 - 3.5 oz sugar

4 - 6 flat teaspoons unflavored gelatine powder, 3 tablespoons hot water for dissolving it

flavor suggestions:
1/2 - 3/4 vanilla bean or

zest and juice of 1 - 2 untreated lemons or

80 - 100 g / 2.8 - 3.5 oz chocolate or

100 g / 3.5 oz peeled hazelnuts or

100 g peeled almonds or

4 teaspoons of instant coffee powder or

1/8 L / 1/2 cup cold coffee or caramel or

2 - 3 tablespoons of Arrack, Rum, Maraschino or Kirschwasser

3 - 4 egg whites (whipped)

1/8 - 1/4 L / 1/2 - 1 cup whipped cream

fresh well drained fruit (optional) to mix under the cream or for garnish, canned mandarins, raspberries, blueberries etc.


Let gelatin powder soak in cold water for 10 minutes, for each teaspoon of gelatin use one tablespoon of water.

If you are using the cream to be served in glasses use the lesser amount of gelatin powder, so here 4 teaspoons.

In a medium size pot whisk the egg yolks with 3/4 of the sugar then add the milk and the flavorings (see "flavor suggestions"). Continue whisking quickly on medium heat until the mixture puffs up once then remove from heat immediately so the egg yolks don't scramble.

Transfer the in water soaking gelatin into a double boiler (do not add any more water to it) and let dissolve completely, but do not let it come to a boil. Stir the gelatine while it dissolves.

Add the dissolved gelatin to the still hot cream mixture and whisk to combine. Let mixture cool so the gelatin begins to stiffen. In the meanwhile whip the egg whites with the rest of the sugar until stiffened. When the cream mixture is stiffened around the edges (2 cm - 3/4 inch) add 1/3 of the stiffened egg whites to the cream mixture and stir carefully to combine everything. Lastly fold carefully the rest of the 2/3 stiffened egg whites to the cream mixture.

Fill the cream into decorative glasses, refrigerate and let stiffen completely before garnishing with fruits, lemon peel/zest, chocolate etc. If you plan to use a piping bag the cream has to stiffen first as well. It's best to make the cream hours or better a day before it has to be used.

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