English cream is a delicious sweet sauce of English origin, made with eggs, sugar, milk, and vanilla. It is a delicate, velvety cream perfect for accompanying desserts or enjoying on its own. Its texture is similar to that of pastry cream, but English cream is served cold and is not baked.
Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Break each egg by lightly tapping it on the edge of a cup
Transfer the yolk into one half of the shell and let the egg white slip into the cup
Try to clean the yolks of any egg white residue, then combine them all in a bowl
Add the sugar little by little, stirring constantly with a whisk
To prevent the bowl from moving while you work the mixture, place it on a damp kitchen towel
Continue working the yolk and sugar mixture with a whisk
Avoid using an electric mixer because the sugar must dissolve slowly and form with the yolks a smooth, creamy mixture that is not airy
Work the mixture gently so that it does not incorporate too much air
Pour the milk into a saucepan and add the inside of the vanilla pod, scraped with the blade of a knife
Bring the milk to a boil, then add it while still hot to the yolk and sugar mixture, using a ladle and stirring constantly
When the mixture is smooth, pour it into a saucepan
Place the pan over the heat and warm the cream over very low heat, always stirring with a wooden spoon
Remember that the cream must never boil
To check the cream for doneness, put a little on a wooden spoon and turn it over: if the cream stays on the spoon, it means it is ready; if it slips off, it needs to cook a little longer
When the cream is ready
Serving glasses
Bowl
Whisk
Store in the refrigerator for up to three days
English cream can be served as an accompaniment to cakes, biscuits, or fresh fruit.
| Energy (kcal) | 95.33 |
| Carbohydrates (g) | 21.75 |
| of which sugars (g) | 21.75 |
| Fat (g) | 0.17 |
| of which saturates (g) | 0.12 |
| Protein (g) | 3.08 |
| Salt (g) | 0.04 |
