Recipes > Desserts > Creams > Vanilla Creams > Creme Franšaise Ó la Vanille

Creme Franšaise Ó la Vanille


  • 1 quart sweet cream
  • yolks of 8 eggs
  • 3/4 cup sugar
  • 2 teaspoonfuls essence of vanilla
  • 1 1/2 ounces clarified gelatine


Put the sweet cream with the yolks into a saucepan; add the sugar and stir the whole over the fire with an egg beater till nearly boiling; remove from fire, add the essence of vanilla and clarified gelatine; continue stirring until the cream has cooled off; then set a plain form with tube in center into cracked ice, pour in the cream, cover and let it remain for 2 hours. If the form is oiled with fine almond oil the cream will turn out without dipping the form into hot water; the oiling is best done with a fine brush; the form is then turned upside down, so that all superfluous oil has a chance to run out.


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Desserts and Salads (1920).

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