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Simple Vanilla Cream Recipe

This simple vanilla creme recipe can be used as a filling for german Windbeutel or simply as an elegant dessert filled in martini glasses.


1/2 L / 2 cups milk

2 egg yolks, 50 g / 1.7 oz sugar

20 g / 4 flat teaspoons corn/potato starch

2 egg whites

2 - 3 tablespoons whipping cream (optional)

1 tablespoon lemon juice, 1 teaspoon pure vanilla extract or 1 tablespoon rum (optional)


Mix the egg yolks, sugar and starch with some of the reserved milk to a smooth consistency. Bring the remaining milk to a boil, do not scorch the milk, reduce to low heat.

Stir in the egg yolk mixture into the boiling milk while quickly mixing with a whisk. Let mixture puff up once then remove from heat immediately and continue mixing for a short while.

Now is the time to add flavors if desired (rum, vanilla or lemon). To make the cream mixture light in texture stir it while still hot into the stiffened egg whites or fold the whipped cream into the cooled cream mixture.

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