Vanilla Cream and Glaze
A rich and creamy vanilla pastry cream paired with a simple powdered sugar glaze, perfect for filling donuts or pastries. The vanilla bean adds authentic flavor while the custard base creates a silky smooth texture.
Ingredients
- •2 cups whole milk
- •½ piece vanilla bean
- •4 pieces large egg yolks
- •⅔ cup sugar
- •¼ cup cornstarch
- •¼ teaspoon kosher salt
- •2 tablespoons unsalted butter
- •½ cup powdered sugar
Cooking Instructions
- 1.
Pour milk into a medium saucepan; scrape in vanilla beans and add pod. Heat over medium heat until steaming. Remove vanilla pod; discard.
8 min
- 2.
Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl. Whisking constantly, gradually add milk. Return to saucepan and cook over medium-low heat, whisking constantly, until thickened and whisk leaves a trail, about 2 minutes.
5 min
- 3.
Remove from heat and whisk in butter until melted and mixture is smooth. Transfer to another medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours or up to 4 days.
120 min
- 4.
Whisk powdered sugar and 1 tablespoon water in a small bowl until smooth. Dip 1 side of warm sufganiyot in glaze; fill with vanilla cream.
5 min
