Vaniljakreemi

Vaniljakreemi, often translated as vanilla cream or pastry cream, is a culinary staple in many European countries, particularly in Scandinavian and Nordic cuisines. It is a rich and smooth custard-based filling made primarily from milk, eggs, sugar, and vanilla. The key to its distinct flavor is the generous use of vanilla, which can be incorporated in the form of vanilla beans, vanilla extract, or vanilla sugar.

The preparation typically involves heating milk with sugar and vanilla. Separately, egg yolks are whisked with a starch, such as cornstarch or flour, to create a thickening agent. The hot milk mixture is then gradually tempered into the egg yolk mixture to prevent curdling, and the combined ingredients are cooked gently until the cream thickens to a luscious consistency. Once thickened, it is often cooled and can be used as a filling for a variety of pastries.

Vaniljakreemi is a versatile ingredient. It is famously used in kanelbullar (cinnamon buns), as a filling for sfogliatelle and other Danish pastries, and as a component in cakes and tarts. Its creamy texture and sweet, aromatic vanilla flavor make it a popular accompaniment to fruits and berries. The simplicity of its ingredients belies its depth of flavor and its widespread appeal in baked goods and desserts.