English cream is a delicate cream, used to accompany dry desserts and ice creams. It is based on eggs, milk, sugar and vanilla. Here is the recipe to obtain half a liter of cream:

1. Boil 3.5 dl of milk with a vanilla pod and 100 g of sugar.
2. Dilute 4 yolks with 2- 3 tablespoons of milk; then add the remaining boiling milk, filtering it through a sieve (if desired, before doing this you can add 10 g of potato starch to the eggs to make the cream more consistent).
3. After diluting the mixture with the milk, pour it into the used saucepan and bring the cream over very low heat (even better if in a bain-marie), stirring continuously until it reaches the boiling point.
4. To make sure that it is cooked, just lift the spoon, this should appear slightly veiled. Furthermore, the cream must be absolutely free of lumps, otherwise it must be passed through a tightly meshed strainer. The cream can now be served (both hot or cold).