Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Vanilla Custard - Kagecreme

Frostings & FillingsTove Balle-PedersenComment

This vanilla custard is used in tarts and layer cakes. But works great served with fresh fruits.


  • 3 egg yolks
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2,5 dl milk
  • 1 teaspoon vanilla paste
  • heavy whipping cream, whipped


Beat the egg yolks and sugar until pale in color. Whisk in the cornstarch and vanilla paste.

Heat the milk to a slow boil, set aside. 

While whisking vigorously drizzle the warm milk into the egg yolk mixture, just a tiny bit at a time at first. Once you’ve added about ¼ of the milk, you can add the rest in a thin steady stream, whisking constantly.

Pour the mixture back in the saucepan and reheat it over medium heat. Whisk constantly until it starts to boil and is thickened. Remove from heat and pour into a bowl.  Sprinkle with sugar or press some plastic wrap against the custard so it won't form a pudding skin. Chill the custard completely in the refrigerator.

When the custard is cold, whip the heavy whipping cream. Fold the whipped cream in the custard a little at a time till you get the desired taste and texture.