English cream

Preparation

1. STEP 1 OF 15

   Break each egg by lightly tapping it on the edge of a cup

2. STEP 2 OF 15

   Transfer the yolk into one half of the shell and let the egg white slip into the cup

3. STEP 3 OF 15

   Try to clean the yolks of any egg white residue, then combine them all in a bowl

4. STEP 4 OF 15

   Add the sugar little by little, stirring constantly with a whisk

5. STEP 5 OF 15

   To prevent the bowl from moving while you work the mixture, place it on a damp kitchen towel

6. STEP 6 OF 15

   Continue working the yolk and sugar mixture with a whisk

7. 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

8. STEP 8 OF 15

   Work the mixture gently so that it does not incorporate too much air

9. 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

10. 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

11. STEP 11 OF 15

    When the mixture is smooth, pour it into a saucepan

12. STEP 12 OF 15

    Place the pan over the heat and warm the cream over very low heat, always stirring with a wooden spoon

13. STEP 13 OF 15

    Remember that the cream must never boil

14. 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

15. STEP 15 OF 15

    When the cream is ready

Suggestions

• Serving glasses

• Bowl

• Whisk

General information

Analysis

Macronutrients (100 gr)