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Napoleon Cream

southern.chef's picture
This napoleon cream is a simple and relatively easy recipe. Prepared with cream, milk and eggs, sweetened with sugar, the napoleon cream is cooked and chilled to finish.
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Egg yolks 4
  Vanilla extract 1 1⁄2 Teaspoon
  Whipping cream 1⁄2 Cup (8 tbs), whipped

Combine first 3 ingredients in a heavy saucepan, stirring until cornstarch is blended.
Stir in milk.
Cook over low heat, stirring constantly, until mixture is thickened.
Beat egg yolks until thick and lemon colored.
Gradually stir about one fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Cook, stirring constantly, until mixture thickens.
Remove from heat, and stir in vanilla.
Cover filling with a sheet of wax paper, and chill thoroughly.
Gently fold whipped cream into chilled filling.

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