Here is a delicious and very fresh recipe for Cyril Lignac Vanilla Cream

True, in the summer we do not always like to eat heavy. The simpler and lighter our meals are, the better we will feel. On the other hand, what’s undeniable is that it’s snowing, windy, or 40 degrees, and we wouldn’t say no to a good dessert. No self-respecting gourmand and gourmet could finish his meal without a little sweet touch that puts balsamic at heart. However, in the summer, preference will be given fresh and light recipes, Which tickles our taste buds without weighing us down. And if we sometimes lack inspiration to delight our guests and ourselves, we chefs Cyril LinnacHe’s got more than one recipe in his hat to help us out. To end the summer barbecue evenings, the chef thought of everything: softness, texture, deliciousness and, above all, lightness. Here is a recipe Cyril Lignac Vanilla CreamAnd spoiler, to die for!

How to make soft vanilla cream

The vanilla cream It’s definitely a dessert called a “safe bet.” He knows how to tempt all tastes, provided he is good. If only a few ingredients can tell us on paper a very simple recipe, it has small flaws. Sometimes our cream can be too liquid, and not deliver the explosion of flavors as it should. Fortunately, every problem has its solution, and there are surefire ways to succeed, a Soft vanilla cream. If the presence is often recommended in the recipes of vanilla cream, and even in the description of Cyril Lignac, it is because its yolks enhance the smoothness of the cream. Because ? When we mix it dynamically, it forms a little foam that will give lightness to the dessert. If, despite the yolk, you notice that the cream is still too liquid and does not stick together, you can help yourself with cornstarch. It will be our ally to thicken our cream gently and airy. a little extra? It does not clump. So we are sure not to taste a vanilla cream With chunks of cornstarch.

Vanilla Cream Recipe by Cyril Lignac


  • 100gm full fat milk
  • 5 egg yolks
  • 90 gm sugar or vanilla sugar
  • 450 grams cream
  • 1-2 pods of vanilla


  • 1 salad bowl
  • 1 whip
  • 4 to 6 glass bowls
  • One dish for cooking in Marie’s bath in the oven

Preparation :

  1. Heat the oven to 100°C.
  2. In a saucepan of salted water, cook the diced potatoes for 12 minutes.
  3. In a bowl, pour milk, egg yolk, sugar and cream and mix.
  4. Add the seeds and vanilla beans.
  5. Keep the vanilla pods empty to make vanilla sugar.
  6. Pour the mixture into the jar and bake
  7. Bake for 40 minutes.

And for another perfect Cyril Lignac dessert to end an evening of barbecue, you’ll find it here.

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