Holland Cream (White Cream Filling) Recipe

Cooking Directions

• STEP 1.In a saucepan, heat milk until it is hot but not boiling.
• STEP 2.In a separate bowl, whisk together sugar, eggs, and cornstarch until well combined.
• STEP 3.Slowly pour the hot milk into the egg mixture, whisking constantly.
• STEP 4.Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
• STEP 5.Remove the saucepan from heat and stir in vanilla extract.
• STEP 6.Let the Holland Cream cool completely before using it as a filling.

Cooking Tips

• Make sure to whisk the egg mixture constantly while pouring the hot milk to prevent the eggs from curdling.
• Strain the cooked cream through a fine-mesh sieve to remove any lumps.
• Cover the surface of the cream with plastic wrap to prevent a skin from forming while cooling.

Storage and Serving

• Store the Holland Cream in an airtight container in the refrigerator.
• Use the cream as a filling for pastries and desserts within 2-3 days.
• You can also freeze the cream in a freezer-safe container for longer storage.