The Easiest Danish Pastry Cream (Kagecreme) Recipe!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor naturally

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor

Separate the whites from the yolks and add 3 large egg yolks to a heat proof bowl.

Add 1/4 cup sugar, 1 teaspoon vanilla extract, a pinch of salt, and 3 tablespoons cornstarch to the bowl with the egg yolks.

Whisk the mixture really well until there are no lumps and the color is slightly lighter.

Measure out 1 3/4 cups of milk into a liquid measuring cup.

Transfer the milk to a small pot and heat on medium low until it starts to simmer.

Slowly stream in the hot milk into the egg mixture while constantly whisking to temper the eggs.

Add the tempered egg mixture back into the pot, stirring constantly.

Heat the mixture over medium low heat while whisking until it thickens considerably.

Add 2 tablespoons of unsalted butter to the thickened mixture for a silky smooth texture.

Transfer the pastry cream to a heat proof bowl using a rubber spatula to scrape down the sides.

Press a piece of plastic wrap onto the surface of the pastry cream to prevent a skin from forming as it cools.

Place the pastry cream in the fridge until fully cooled.

Remove the plastic wrap and whisk the cream to bring it back together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens