Denmark
Smørkage
Danish butter cake: yeasted buns with remonce and vanilla cream
70 min hands-on · 2,3 h waiting·8 servings
vanilla pastry cream
A thick, sliceable vanilla custard of milk, egg yolks, sugar and starch, the kind found inside Danish pastries.
Kagecreme is the Danish pastry cream and is usually cooked at home from milk, egg yolks, sugar, cornstarch and vanilla. In Denmark it is also sold as a powder, which elsewhere is only found in Scandinavian shops or by mail order.
Substitute:
Vanilla custard powder works well if cooked with somewhat less milk than directed, so the cream holds its shape in the oven; it will taste a little less of egg.
Used in · 1 recipe