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5 Basic Cream Recipes

 Many of us enjoy watching cooking and baking competitions which sometimes show competitors making special creams that we’d like to know how to make ourselves! For this purpose, we’ve collected 5 recipes for the most basic and useful creams, such that you can prepare tasty and impressive dishes, just like on the competition shows, yourself! So, the next time you want to make a luxurious and impressive dessert, simply choose one of these excellent cream recipes.

Basic Creme Patisserie

One of the most basic recipes in the pastry world considered the "bakers' cream," which is none other than creme patisserie. The following recipe is simple and contains only 6-7 ingredients, but its wonderful taste is the crowning glory of many culinary creations.

Time: 10 minutes

Difficulty: easy creams


  • 1 ½ cups milk 
  • ½ cup sugar
  • ¼ cup cornflour
  • ¼ tsp. salt
  • 4 large egg yolks
  • 1 vanilla pod
  • 2 tbsp. butter


1. Pour the milk into a medium pot and add the vanilla pod.

2. Place the pot over a medium-high flame and heat the milk, but don’t let it reach a boil.

3. Meanwhile, as the milk warms, whip the egg yolks with the sugar and add the corn flour and salt until a sticky mixture is obtained.

4. When the milk is warm, remove the pod and, with a sharp knife, cut it lengthwise.

5. Scrape the vanilla pod halves with the back of the knife to remove the contents.

6. Add the sticky black grains to the hot milk, mix a little, and pour the milk into the egg yolk bowl while stirring constantly.

7. When you’ve finished transferring the milk to the bowl and obtained a runny mixture, place a sieve over the pot and pour the milk and egg mixture into it.

8. Strain the mixture thoroughly into the pot, mix with a spoon to get as much of the mixture through as possible. Make sure no lumps find their way into the pot.

9. Return the pot to the stovetop and cook the whole mixture over a very low flame while stirring continuously with a wooden spoon or spatula. When the cream thickens slightly it is ready.

10. Remove the pot from the heat and add the butter. Mix well until the butter is completely absorbed into the cream.

11. Transfer the cream to a flat pan and level it. Wrap in plastic wrap to avoid crusting and refrigerate until use.

Italian chocolate cream

This wonderful Italian chocolate cream recipe is a perfect filling for many cakes, puff pastries and more. The special cream that comes from Italy provides a unique chocolate flavor, which we are sure you haven’t yet tasted. In addition, it can be used as a layer in tortes, a pie filling, frosting for many desserts and even eaten as is!

Time: 15 minutes

Difficulty: easy creams


  • ¾ cup milk
  • ¾ cup heavy cream
  • 4 egg yolks
  • ½ cup sugar
  • ½ tsp. vanilla
  • 2 ½ tbsp. cornflour
  • 56 g dark chocolate (at least 60% cocoa)


1. Melt the chocolate in a medium bowl in the microwave with 30-second pulses until fully melted.

2. Place a medium pot on the stove, pour in the cream, vanilla and milk and heat over a medium heat without letting it reach a boil.

3. While warming the milk and cream, whip the egg yolks with the sugar and gradually add the cornflour.

4. Slowly pour the hot milk into the egg yolk mixture while stirring constantly so that they don’t cook and scramble.

5. Transfer the mixture to the pot and cook over a very low flame until the mixture and the cream thickens slightly.

6. Remove from the heat and transfer to a medium bowl. Add the melted chocolate and mix well until you get a smooth, uniform cream.

7. At this point use the cream in your cake or pie or serve it as a pudding by filling glass serving cups covering each one with plastic wrap to prevent crusting, and cooling for about 3 hours before serving.

Basic crème anglaise

Cream Anglaise is a basic recipe used to prepare many desserts, including ice cream, Creme Brule, Bavaria, and other sweet pastries. This wonderful cream can be served as a vanilla sauce on fruit dishes such as strawberries and the like, or as a sweet and delicate custard.

Time: 10 minutes

Difficulty: easy creams


  • 1 cup milk 
  • ¼ tsp vanilla
  • 2 egg yolks
  • ¼ cup sugar


1. In a small saucepan, heat the milk over low heat making sure not to bring it to a boil. 

2. In the meantime, whip the yolks with the sugar and the vanilla in a medium bowl.

3. When the milk is hot, start pouring it over the egg yolk mixture while stirring constantly and then transfer the batter back to the pot.

4. Return the pot to the stove, simmer over a low flame and mix with a wooden spoon until you get a slightly thick and sticky cream.

5. When the cream is ready, remove the pot from the heat and strain it through a strainer into a clean, dry container to ensure that the cream is smooth and without lumps.

6. You can serve it as a hot or cold custard or use it in recipes for confectionaries that require these creams such as ice creams, creme Brule and more.

Bavarian cream 

This sweet and refreshing cream dessert is one of the most recognized in the world, ending many meals with a fluffy sweet treat. The simplicity and ease of preparation are what make this airy and fragrant cream a sought-after treat in many restaurants around the globe. 

Time: 10 minutes

Difficulty: easy creams


  • 1 tsp. vanilla extract
  • 1 ¼ cups heavy cream
  • 1 tbsp. gelatin
  • 2 tbsp. milk
  • ¼ cup sugar
  • 5 egg yolks
  • 1 ¼ cup whipped cream


1. In a small saucepan, heat the cream till it warms, making sure it doesn’t reach a boil.

2. Add the vanilla, mix a little and set aside for about an hour.

3. In a small bowl, pour the gelatin powder and pour the milk into it, let the gelatin dissolve slightly.

4. Meanwhile, whip the egg yolks with the sugar in a medium bowl.

5. Now, heat the cream again and gradually pour it over the egg yolk.

6. Heat a pot with water and don’t bring it to a boil. Place the cream and egg bowl over the hot water making sure it doesn’t touch the water and mix with a wooden spoon until the cream thickens.

7. When the cream is slightly thick, remove the bowl from the hot water, and pour in the milk and gelatin mixture. Mix well and cool the bowl over a bowl with cold water and ice until it reaches room temperature (62-75° F or 17-25 ° C).

8. Fold the whipped cream into the cream mixture and pour it into cups and cool for 4-5 hours.

9. Top with nuts, chocolate syrup or anything else, and serve.

Crème caramel 

This excellent dessert is made from one of the most famous creams in the world - caramel cream. Its taste and simplicity make it a favorite dessert of many people around the world and many restaurants. If you plan to host or just want to indulge, this is the recipe for you.

Time: 10 minutes

Servings: 6

Difficulty: easy creams


  • 1 ¼ cup sugar
  • 300 ml sweet cream
  • 1 ½ cups milk
  • 1 tbsp. vanilla extract
  • 6 eggs


1. Heat your oven to 325° F (160 °C).

2. In a small pot ass a ¼ cup sugar with 1 cup of cold water and heat over a low heat.

3. Cook and stir for 5 minutes or until the sugar melts.

4. Bring the contents of the pot to a boil, and then let the sugar and water boil without stirring for 5-7 minutes or until a golden liquid is formed.

5. Remove the pot from heat, set aside for about 2 minutes, and let the bubbles disappear on their own.

6. Pour the caramel into 6 heat-resistant ramekins and set aside.

7. Now, in a medium pot of cream, pour the milk and vanilla, and heat over medium heat. Mix until small bubbles are formed by the sides of the pot, then remove from heat. About 6-8 minutes.

8. Beat the eggs with the remaining sugar until you get a light foam. Pour the hot liquid over the eggs gradually, and then pour the mixture into the ramekins with the caramel.

9. Fill a deep baking pan with boiling water and place the ramekins in the pan so that the water reaches half the height of the ramekins.

10. Place the pan into the hot oven and bake for about 30 minutes.

11. At the end of the baking, remove the ramekins from the baking pan and allow to cool overnight in the refrigerator until serving.

12. Before serving, run a sharp knife around the sides of the ramekins and turn them over individual plates so that the caramel is on top of the cream.

image source: thekitchn, anitlaianinmykitchen, monpetitfour, taste

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