English Cream

After the custard and the creme brulee, how could we forget the famous custard?
It is a sweet and velvety sauce that is well suited to accompany sweets, muffins and so on. The preparation? It is very simple and in some ways reflects that of custard: the only difference is the absence of flour and starch .
Let's find out together how it is prepared.

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Identity Card of the Recipe

• 143 KCal Calories per serving

• Ingrediants

  • 80 g (4 medium) of egg yolks
  • 100 g of sugar
  • 330 ml of milk
  • Half a glass of rum or 1 flavoring or 1 vanilla pod

  Materials Needed

  • Bowl
  • Whip
  • Casserole
  • Weight scale
  • Bowl with ice and water
  • Thermometer
  • Wooden spoon

  Preparation

  1. Shell the eggs and divide the egg whites from the yolks. Pour the egg yolks into a bowl, add the sugar and mix everything quickly with the help of a whisk.

  Did you know that
  Unlike custard, custard does not require the yolks to be frothed with sugar.

  2. Heat the milk in a saucepan and add the vanilla flavoring or the seeds of a vanilla pod or half a glass of rum.
  3. Once hot, add the egg yolks with the sugar to the flavored milk and cook, stirring often with a whisk or with a wooden spoon.

  PLEASE NOTE
  Beware of cooking! Since there is no starch, the cream tends to go crazy because the yolk proteins coagulate easily with heat. On the other hand, in the custard, the presence of starches - such as rice flour or cornstarch - prevents the eggs from being torn apart.

  4. The cream is ready when it has reached the so-called “rose cooking”, that is 82-84 ° C. The thermometer undoubtedly facilitates cooking; in any case, it is possible to understand when it is necessary to remove the pot from the heat through observation: the cream is ready when it starts to napping the wooden spoon or to cover it with a patina of thickened milk.
  5. When the custard has reached 82-84 ° C, remove the saucepan from the heat and let it cool quickly by immersing it in a bowl containing water and ice. Rapid cooling is important to prevent the eggs from shredding: in fact, when the cream is removed from the heat, the pot is very hot; therefore, there is a risk that the temperature of the cream exceeds 85 ° C.

  The right idea
  To avoid making the custard go crazy, it is advisable to prefer an alcohol (eg rum) with vanilla flavor or to cook the cream in a bain-marie.

  6. The cream is ready to serve and is ideal to accompany muffins, strudel or apple pie!

  Alice's comment - PersonalCooker

  The preparation of the custard, as you have seen, is very simple. The only precaution to consider is cooking, which must be sweet and not prolonged for a long time. In short, in the blink of an eye you will be able to obtain a delicate and velvety sauce that no one will be able to resist! And try it lukewarm!

  Nutritional values ​​and Health Comment on the recipe

  The English Cream is a basic preparation for pastry. It is rich in cholesterol and has a notable supply of simple sugars and moderate amounts of energy proteins and fats. The average portion of Crema Inglese varies according to the final preparation for which it is intended.