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Vanilla Cream and Glaze

Vanilla Cream and Glaze

makes about 2½ cups (enough to fill about 16 sufganiyot) Servings

Once you master the sufganiyot technique, you can fill it with whatever you like, including this vanilla cream.


  • ½ vanilla bean, split lengthwise
  • 2 tablespoons unsalted butter

Recipe Preparation

  • Pour milk into a medium saucepan; scrape in vanilla beans and add pod. Heat over medium heat until steaming. Remove vanilla pod; discard.

  • Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl. Whisking constantly, gradually add milk. Return to saucepan and cook over medium-low heat, whisking constantly, until thickened and whisk leaves a trail, about 2 minutes.

  • Remove from heat and whisk in butter until melted and mixture is smooth. Transfer to another medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours or up to 4 days.

  • Whisk powdered sugar and 1 Tbsp. water in a small bowl until smooth. Dip 1 side of warm sufganiyot in glaze; fill with vanilla cream.

Recipe by Uri Scheft, Rinat Tzadok,

Nutritional Content

Calories (kcal) 90 Fat (g) 3.5 Saturated Fat (g) 2 Cholesterol (mg) 60 Carbohydrates (g) 13 Dietary Fiber (g) 0 Total Sugars (g) 11 Protein (g) 2 Sodium (mg) 45Reviews Section

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