1Take a small bowl of cold whole milk and liquid cream and put it on the plate to bring it close to boiling.
2In the meantime, whip the egg yolks with sugar, but not too much, until they are ready.
3Once the milk and cream begin to boil, slowly add a little at a time to the egg yolks, do not put it all together to avoid making an omelet.
4Put everything back in the pan and go to the plate.
5Place the plate at low intensity and turn the mixture over with a spatula.
6Cook until the mixture reaches a maximum of 82 degrees Celsius; if you don't have a thermometer, the cream is ready when it completely coats the spatula and doesn't slide down as fast.
7The custard is ready; you can flavor it at this point with whatever you want, such as star anise or cinnamon.
8You can serve it hot like this, or let it cool.
Ingredients
80 gr egg yolks
120 gr caster sugar
200 gr whole milk
50 gr liquid cream
Equipment
small bowlplatespatulathermometerpan
Tips
Do not add all the milk and cream mixture to the egg yolks at once to avoid making an omelet.
Cook at low intensity, stirring with a spatula, until the cream reaches a maximum of 82 degrees Celsius.
If you don't have a thermometer, the English cream is ready when it completely coats the spatula.
The cream can be flavored with star anise or cinnamon.
It can be served hot or cooled; cooling will slightly increase its texture.