English Cream is a basic preparation of pastry. Similar to custard, this type of cream is characterized by the absence of starches in its recipe. This detail makes it particularly light and fluid because eggs only thicken it. However, it requires a higher level of attention in the preparation to avoid that the egg may separate from the mass.
Servings: gr of Creme Anglaise
- 500 gr Whole Milk
- 500 gr Haeavy Cream
- 250 gr Egg Yokls
- 100 gr Granulated Sugar
- 2 gr Salt
- ½ pod Vanilla
- Bring the milk and the heavy cream to a boil.
- Mix the egg yolks with the sugars and dilute with the hot liquids (milk and heavy cream).
- Bring on the heat and cook at 84°C (183°F), stirring constantly. An empirical method to test the cooking of the cream is to dip a spoon in the cream. On its back, it should remain a thin but persistent film of cream.
- Cover with food wrap and let cool at +4°C (39°F).
Serving: 100g | Sodium: 1mg | Calcium: 1mg | Vitamin C: 1mg | Vitamin A: 9IU | Sugar: 1g | Potassium: 1mg | Cholesterol: 3mg | Calories: 2kcal | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 1g | Iron: 1mg