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After your first spoonful of this Vanilla Cream Cheese Custard – I think you’ll agree with me that this is one of the creamiest and most decadent desserts you’ve ever eaten!
This Vanilla Cream Cheese Custard is smooth and luscious, and full of rich vanilla flavor. By adding some softened cream cheese to a traditional, egg-based custard – we’ve transformed a classic dessert into something your dinner guests will talk about for months.
Another great thing about this Vanilla Cream Cheese Custard? It looks super fancy and impressive, but it only takes about twenty minutes to prepare. Then – chill the custard until you are ready to serve. (You can even make this incredible dessert a day ahead of your special meal. It would be perfect for Mother’s Day dinner!)
To serve, spoon this Vanilla Cream Cheese Custard into individual serving bowls. Or – you can do what we did for our photos – place the chilled and thickened custard into a large pastry bag that has been fitted with a star tip. Then, pipe the Vanilla Cream Cheese Custard into individual dessert glasses before garnishing with a fresh strawberry.
2 1/2 cups whole milk, divided
6 large egg yolks
2/3 cup granulated sugar, divided
1/3 cup corn starch
1 vanilla bean, split and scraped
4 ounces softened cream cheese
Fresh strawberries, for garnish (optional)
In a medium bowl, whisk together ½ cup of the milk, the egg yolks, 1/3 cup sugar and the corn starch. Whisk until well blended.
In a small sauce pan, heat the remaining 2 cups of milk with the remaining 1/3 cup sugar and the scraped vanilla seeds with the pod. Heat to a simmer then remove the pod and discard.
While whisking, slowly drizzle the hot milk into the bowl with the egg and sugar mixture, making sure to whisk continually.
Pour the entire custard mixture back into the pan and heat just until it thickens up, which should be very quickly.
Reduce to low heat, add the softened cream cheese and beat with the whisk while cooking for about one minute to form a thick creamy custard.
Pour into a large serving bowl (or individual ramekins). Cover with plastic wrap, pushing down on the plastic wrap so that it touches the surface of the custard (this will prevent a skin from forming on the top.) Refrigerate and cool completely before serving.
Spoon into individual serving dishes once chilled. Or, as we show in our photos, place the chilled and thickened custard into a large pastry bag fitted with a star tip and pipe into individual serving dishes or martini glasses. Garnish with fresh strawberries if desired.
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