The English cream is a dessert by the spoon. A smooth, delicate, and tasty cream.
This recipe is simple and quick to make. It’s also perfect if there are kids because it’s made with vanilla; if we want to prepare it with rum, the recommended dose is one teaspoon.
It’s one of the most used preparations in pastry to make, for example, charlotte and bavarois. It should be served warm to accompany desserts like cookies, sponge cake, apple pie, or plumcake… in short, it’s good for everything.
Let’s go discover it together, and I await you on my Facebook page, on my Instagram profile, and on my YouTube channel with my videos for a greeting and a comment.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Other
- Cuisine: Italian
- Energy 173.06 (Kcal)
- Carbohydrates 26.60 (g) of which sugars 26.60 (g)
- Proteins 4.44 (g)
- Fat 6.10 (g) of which saturated 3.23 (g)of which unsaturated 2.86 (g)
- Fibers 0.00 (g)
- Sodium 4.83 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the English cream
- 2 egg yolks
- 2.3 oz sugar
- 1 cup milk
- 1 bean vanilla (seeds)
Preparation of the English cream
In a heat-resistant bowl, mix the egg yolks with the sugar. Meanwhile, heat the milk with the seeds from a vanilla bean and pour it in a thin stream into the egg yolks and sugar mixture, stirring quickly. Then place the bowl over a saucepan full of boiling water over the heat, performing the classic bain-marie cooking. During this process, stir the mixture often and use a kitchen thermometer to reach 176–185°F and remove from heat.
However, in the absence of a thermometer, we can use a home method, the so-called spoon coating. It means that if a film forms on the back of the spoon I’m using, the English cream is ready.
Then transfer it to another bowl or a ceramic milk jug and cool it quickly, for example, in a bain-marie with water and ice.
Susy’s Advice
The English cream is excellent served warm with a fragrant apple pie or, even better, with cookies.
It can be stored in the refrigerator for a couple of days in an airtight container.
