Crema Inglese
Serves 1
Directions
- 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.
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