Cake Cream

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Cake Cream


  • 2 cups whole milk
  • 2 teaspoons pure vanilla extract
  • 6 egg yolks, preferably free-range organic
  • 1 cup sugar
  • 1/4 cup flour
  • 2 tablespoons cornstarch
  • 1 tablespoon butter


In a saucepan, heat the milk over medium until almost boiling. Remove from the heat and stir in the vanilla. Set aside.

In a bowl using an electric mixer, beat the egg yolks and sugar on medium until frothy and pale yellow, 1 to 2 minutes. Whisk in the flour and cornstarch. Pour in the hot milk very slowly, whisking briskly and constantly to prevent the eggs from cooking.

Return the mixture to the saucepan and cook, stirring constantly, until almost boiling (do not allow to boil), about 5 minutes. Remove from the heat, stir in the butter and let cool to room temp before refrigerating. The consistency when set should be similar to pudding.