Vanilla Bean Venetian Cream

Here it is! My first official recipe post on my redesigned blog. I decided to share one of my favorite desserts of all time, Venetian Cream. This is one of my "Italian Grandma" recipes. I don't know who came up with it or when - I have all my old family recipes typed up from a variety of old written cards and notes - but whoever came up with this one is a rock star. 


I made this for Easter two years in a row, and it's a huge hit. It's a very thick, very fluffy, and very rich custard. What makes this extra special and extra delicious is the addition of vanilla bean paste. Not extract, not powder, not bean, but paste.

This guy here! They take whole vanilla beans and make a thick, concentrated paste of it. One teaspoon is equal to one vanilla bean pod. I found this at a local specialty store but Amazon carries it. Don't let the price scare you - it's worth it and a little goes such a long way!

This Venetian Cream is the pinnacle of vanilla flavor. You can eat it alone or use it to accent fruit or cake. 

Vanilla Bean Venetian Cream

- 1/2 cup of granulated sugar

- 1/2 cup of all purpose flower

- 1/2 teaspoon salt

- 1 and 1/3 cups whole milk

- 1 and 1/2 cups heavy whipping cream

- 1 cup butter at room temperature

- 1 tablespoon vanilla bean paste (or extract or a pod if you must)

- 1 and 1/2 cups confectioner's sugar

1. Mix flour, sugar and salt together and put in a sauce pan over medium heat.
2. Slowly add the whole milk, stirring continually until smooth and no lumps remain.
3. Stir in 1 cup of the heavy whipping cream, reserving 1/2 cup for later.
4. Gradually raise the heat and stir until the mixture is very thick, like pudding. 
5. Bring the mixture to a hard boil for one minute, stirring constantly.
6. Remove from heat and place in the fridge to cool. The mixture must be chilled before moving on to 7 or it will not set properly.
7. Cream the butter and vanilla bean paste together until light and fluffy. 
8. Add 1/2 a cup of confectioner's sugar to the vanilla butter mix.
9. Alternate adding the chilled cream and confectioner's sugar until all is incorporated and there are no lumps. 
10. Spoon into individual cups
11. Whip the remaining heavy cream with  a pinch of confectioner's sugar and top the cups.