Vaniljekrem (Norwegian Pastry Cream)

Rich and full of vanilla flavor, vaniljekrem is an easy-to-make Scandinavian pastry cream perfect for filling or topping desserts and pastries.

Vaniljekrem was a staple of the bakery I worked at in Norway and when I say it's one of my favorite recipes from that time, that's saying something.

This versatile pastry cream bakes well (so you can add it prior to baking), makes the most delectable filling, and is also delicious just on its own.

And perhaps best of all: This oh-so-easy-to-make recipe requires just 5 ingredients.

What is vaniljekrem?

Vaniljekrem is a vanilla-flavored, custard-like pastry cream that's commonly used in Norwegian baking.

At its core, vaniljekrem is made with milk, sugar, cornstarch, egg yolks, and vanilla, but sometimes additional ingredients like butter or fruit purees are added to create a creamier texture or add depth of flavor.

Ways to use vaniljekrem

Vaniljekrem makes an excellent filling for cakes, tarts, and pastries. While it's a great addition to cuisines of all kinds (can you imagine this swirled into the top of a cheesecake??), here are a few of my favorite ways to use it in Norwegian baking:

• As a topping for boller (sweet rolls), like skoleboller
• An added filling for Norwegian cakes that don't traditionally have it, like a marzipan cake or a bløtkake (while this may not be traditional, per se, it's something we regularly did at the bakery I worked at in Norway)
• Filling cakes that do traditionally have it, like a fruktkaker or verdens beste kake
• Smothered over pavlova
• Folded into whipped cream and topped with fresh berries

A note on vanilla

Traditionally, vaniljekrem calls for a vanilla bean. Because of the current cost of vanilla beans, this recipe instead uses vanilla extract.

If you'd prefer to use vanilla bean, you'll need just one for this recipe. Cut the bean in half lengthwise, scrape out the seeds, and add them to the milk.

Follow the recipe as otherwise written, but omit the vanilla extract.

Step-by-step instructions

Bring the milk to a simmer, stirring frequently.

Whisk together the egg yolks and sugar. Add the cornstarch and whisk until lump-free.

Stirring the egg mixture continually, pour about ½ cup of the hot milk into it.

Return the pot to the stove and, whisking quickly, pour the egg mixture into the milk.

Whisk in the vanilla extract.

Cook over low-medium heat until the mixture thickens to a pudding-like consistency.

Pour into a bowl and refrigerate.

Expert tips

• Crack the eggs over a separate bowl: If you're saving your egg whites for later, be sure to crack your eggs over a separate bowl to avoid yolks or shells getting into them.
• Place plastic wrap on the surface of the cream: As the cream cools initially, it'll start to form a skin, which can be hard to stir back into the cream. To prevent this, place a piece of plastic wrap against the surface.
• Speeding up the cooling process: Need your vaniljekrem in a hurry? You can speed up the cooling process by placing the bowl of cooked cream over an ice bath. Stir continually to keep it from clumping as it cools.

Storage

Vaniljekrem can be kept in the refrigerator for up to 3-4 days. Stir well before use.

Ways to use leftover egg whites

Because this recipe will leave you with 4 unused egg whites, here are a few of my favorite recipes that require extra egg whites.

Did you make this recipe? Please leave a star rating and let me know how it went in the comments below! I regularly update these posts and your feedback helps me make them even better.