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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.
Step 1 of 15: Break each egg by lightly tapping it on the edge of a cup
Step 2 of 15: Transfer the yolk into one half of the shell and let the egg white slip into the cup
Step 3 of 15: Try to clean the yolks of any egg white residue, then combine them all in a bowl
Step 4 of 15: Add the sugar little by little, stirring constantly with a whisk
Step 5 of 15: To prevent the bowl from moving while you work the mixture, place it on a damp kitchen towel
Step 6 of 15: Continue working the yolk and sugar mixture with a whisk
Step 7 of 15: Avoid using an electric mixer because the sugar must dissolve slowly and form with the yolks a smooth, creamy mixture that is not airy
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Eggs and Milk
Step 8 of 15: Work the mixture gently so that it does not incorporate too much air
Step 9 of 15: Pour the milk into a saucepan and add the inside of the vanilla pod, scraped with the blade of a knife
Step 10 of 15: Bring the milk to a boil, then add it while still hot to the yolk and sugar mixture, using a ladle and stirring constantly
Step 11 of 15: When the mixture is smooth, pour it into a saucepan
Step 12 of 15: Place the pan over the heat and warm the cream over very low heat, always stirring with a wooden spoon
Step 13 of 15: Remember that the cream must never boil
Step 14 of 15: 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
Step 15 of 15: When the cream is ready
| Average values | Per serving100 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 399 kJ95 kcal | 399 kJ95 kcal |
| Fat | 0.17 g | 0.17 g |
| of which saturated fatty acids | 0.12 g | 0.12 g |
| Carbohydrates | 21.75 g | 21.75 g |
| of which sugars | 21.75 g | 21.75 g |
| Protein | 3.08 g | 3.08 g |
| Salt | 0.04 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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