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+ servings
bowl with homemade danish pastry cream with vanilla

Danish pastry cream (kagecreme)

Recipe for danish pastry cream
It is easy to make your own pastry cream or vanilla cream. You can use it in layered cakes, pastries, desserts, or as you wish. You can preferably make it the day before you need it, so it can set properly before use.
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert
Cuisine Danish
Servings 1 portion
Calories 739 kcal

Ingredients
  

  • 1 vanilla bean
  • 75 g sugar
  • 2 eggs
  • 2 tbsp corn starch
  • 5 dl whole milk

Instructions
 

  • Split the vanilla bean and scrape out the vanilla. Put the vanilla and the empty vanilla bean in a saucepan along with all the other ingredients.
  • Turn the heat on medium, and whisk constantly while boiling the cream. Turn it down slightly when it boils and let it cook for 2-3 minutes until it thickens and becomes smooth.
  • Then take the pan off the heat and pour the cream into another bowl so it can cool down. Remove the empty vanilla bean and then the cream is actually ready to use when it has cooled.
  • You can advantageously put the cream in the fridge, then it will set completely. Then plastic wrap over the cream and let it lie directly on top of the cream so that no skin comes on.
  • Before use, whisk the cream well through, and then it is ready to go in the layered cake or in the dessert or pastry.

Nutrition

Calories: 739kcal
Keyword cream for layered cake, cream patissiere, Danish cream, pastry custard, Vanilla cream
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