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:
- Boil 3.5 dl of milk with a vanilla pod and 100 g of sugar.
- 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).
- 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.
- 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).