Christine Manfield

Thick Vanilla Cream

Preparation info
    • Difficulty

      Easy

Appears in
Paramount Cooking
Paramount Cooking

By Christine Manfield

Published 1995

  • About

This very rich custard is similar in texture and consistency to brulée custard and lends itself very well as an accompaniment to many fruits. It is best used in individual tarts as it will not hold its shape when used to fill a large tart that has to be cut. It can be made a day or two ahead and kept refrigerated.

Ingredients

  • 175 ml thick (45%) cream
  • ½ vanilla pod, split open and scraped
  • 3 large egg yolks<

Method

  1. In a saucepan, heat the cream and vanilla seeds over a low heat to simmering point.
  2. Whisk the egg yolks and sugar together in a bowl. Gently pour the hot cream into the egg and stir well. Cook the mixture over a bain-marie until the consistency of a thick custard ((brulée).
  3. Soak the gelatine leaf in cold water until softened, then squeeze out the water a