English Cream, the original recipe

Here is the original recipe for English cream!

4 extra fresh large AIA eggs

120 g of sugar

Vanilla sugar

Half a liter of milk

Description

The English cream can be considered a real variant of the custard cream and is used hot to accompany desserts at room temperature (but also as a base preparation for Bavarians and charlottes). Making English cream at home is really simple and quick and if you follow our advice, you will become real experts.

Here is the super easy recipe for English cream!

Procedure

Preparing the English cream is really simple: in a saucepan bring the milk to a boil with the addition of a pinch of vanilla sugar.

In the meantime, in a bowl whisk the yolks of 4 eggs together with the sugar and dilute the obtained mixture with the hot milk, taking care to pour the latter in a thin stream.

Heat again on the stove, on a low flame, stirring well until you have obtained a thick cream that will have a temperature between 82 and 84°C.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.