Vaniljekrem (Norwegian Custard)

Creamy, custardy vanilla pastry cream.

  • Author: Claire Coffey
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 cups 1x
  • Category: Dessert
  • Method: Cooking
  • Cuisine: Norwegian


Units Scale
  • 2 cups whole milk
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla extract


  1. Pour the whole milk into a pan and cook over low-medium heat, frequently stirring, until it begins to simmer.
  2. In a medium-sized bowl, whisk together the egg yolks and granulated sugar. Add the cornstarch and whisk until free of lumps.
  3. Stirring the egg mixture constantly, pour about 1/2 cup of the hot milk into it.
  4. Return the pot to the stovetop and, stirring constantly, pour the egg mixture into the milk. Whisk in the vanilla extract.
  5. Continue cooking over low-medium heat, continually stirring, until the mixture thickens to a pudding-like consistency (about 2-3 minutes).
  6. Remove from heat and whisk until lump-free.
  7. Pour the vaniljekrem into a bowl, cover with plastic wrap pressed against the surface (to prevent the formation of a skin), and refrigerate until use.


  • 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 in. 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.


Keywords: vaniljekrem, vanilla custard, norwegian custard