Vanilla cream with custard powder

Whisk the custard powder with 180 g of the milk (2 parts milk to 1 part custard powder) until smooth. Bring the remaining milk, sugar, and vanilla sugar to a boil. Gradually whisk in the custard powder mixture and return to a boil while stirring continuously to fully gelatinize the starch.

Notes
The firmness of the vanilla cream can be adjusted by varying the amount of custard powder. Additional flavorings may also be added as desired.

Transfer the vanilla cream to sanitized shallow containers. Cover the surface directly with plastic wrap to prevent a skin from forming.

Cool as quickly as possible. The core temperature must reach 5°C within 90 minutes.

The vanilla cream should be stored at 2–5°C.

The shelf life of vanilla creams and their variations in the final product is 1 day.

For greater efficiency, instant vanilla cream is often used because it eliminates the cooking and cooling process. Follow the manufacturer’s instructions for mixing ratios and preparation.