English cream, a flourless sweet recipe to have a deliciously simple sauce that accompanies cakes, muffins, and other sweets, and is perfect even to serve with cookies and other small pastries.
The English cream is clearly a “rather liquid” sauce that cannot be used as a cream to fill cakes or anything else but only to accompany sweets and biscuits.
The slight density that is created during cooking is given by the egg yolks which, cooked at a low temperature (not exceeding 179°/185° F), condense with a cooking method called “alla rosa”.
The English cream is a basic recipe of pastry, delicate, velvety, and tasty, which requires just a little extra attention to prevent it from losing fluidity and “curdling” like the stracciatella or paradiso soup!
I suggest other cream recipes more suitable for filling cakes such as:
MILK AND VANILLA CREAM WITHOUT COOKING
MASCARPONE CREAM
LEMON CREAM
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
ENGLISH CREAM RECIPE WITHOUT FLOUR
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 2 Minutes
- Portions: for about 1 cup of English cream
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE ENGLISH CREAM RECIPE WITHOUT FLOUR
- 1 1/4 cups milk (for me Alta Qualità Granarolo)
- 2 medium yolks (Le naturelle yellow pasta)
- 1/2 cup sugar
- 1 1/3 teaspoon vanilla extract (for me Pan degli Angeli)
Tools ENGLISH CREAM RECIPE WITHOUT FLOUR
- Food films
- Spatulas
FOR THE PREPARATION OF THE ENGLISH CREAM RECIPE WITHOUT FLOUR
Put the milk in a saucepan and heat over moderate flame until almost boiling.
Add the vanilla extract while stirring the liquid.
Mix the yolks well with the sugar but without whisking them, a simple spoon will suffice.
Pour the boiling milk and put the saucepan back on low flame.
Continue stirring the cream and allow it to gently thicken.
It will take only a few minutes, and pay close attention because just one more second and the cream will turn into an irretrievably curdled mess!
Turn off the flame now and let it cool while stirring…
Then place cling film directly on the surface and store in the refrigerator until use.
Delicious, creamy, and therefore suitable for all preparations…
Enjoy your meal!
Annalisa
