Description
This Crème Légère is a light and creamy dessert filled with vanilla flavor, made with simple ingredients like whole milk and whipped cream, perfect for any sweet occasion.
Ingredients
Scale
- 2 cups whole milk
- ½ vanilla bean (split and seeded)
- ½ cup granulated sugar (divided)
- 1 large egg
- 2 egg yolks
- ¼ cup cornstarch
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract (more to taste if desired)
Instructions
- In a large saucepan, combine the milk, vanilla bean and seeds, and half of the sugar. Stir well and bring to a rolling boil over medium-high heat, stirring occasionally until the sugar dissolves.
- Stabilize a large mixing bowl by placing it on a damp towel. In another bowl, whisk the egg, egg yolks, cornstarch, and remaining sugar until it turns pale yellow. Prepare a baking sheet lined with plastic wrap or parchment paper.
- Once the milk mixture reaches a boil, whisk the egg mixture again and gradually pour in a small amount of the hot milk while whisking constantly. Slowly add more milk until about half is transferred, then pour in the rest and whisk until fully combined.
- Return the mixture to the saucepot over medium-high heat. Stir consistently with a spatula until it thickens, then switch to using a whisk.
- Whisk vigorously, ensuring to reach the corners of the pot, until the cream thickens and comes to a boil, then boil for 1 minute.
- Scrape the thick pastry cream onto the prepared baking sheet and spread it out. Cover with plastic wrap directly on the surface and poke a few holes. Refrigerate until completely cool, at least 1 hour or overnight.
- In a stand mixer with the whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Whip at high speed until soft peaks form; transfer to a clean bowl.
- Add the cold pastry cream to the mixing bowl, discarding the vanilla bean pod. Fit with the paddle attachment and beat on medium-high speed until smooth and the texture resembles thick batter.
- Aggressively fold one-third of the whipped cream into the pastry cream to loosen it up. Then gently fold in the remaining whipped cream until smooth and combined.
- Transfer to a piping bag or bowl and refrigerate until ready to serve.
Notes
Make sure to keep the pastry cream covered to avoid a skin forming on the surface.
You can adjust the vanilla extract according to your taste preference.
Store any leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 5g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg