Homemade English Cream
Inside of cake shop it is important to know some elaborations that are the basis for preparing other And this is one of them. They are usually prepared with very common ingredients and if you master them you have a lot of cattle when it comes to preparing sweet recipes at home.
learn how to make creamy homemade anglaise with this step by step recipe that is very easy to follow. You only need 4 ingredients for this fantastic cream that serves as a base for ice cream recipes, some cakes and clotted creams and also to simply accompany desserts, whether hot or cold, in fact it has always been a classic in restaurants.
The most important is that the eggs are cooked properly to provide its particular creaminess but not to curdle or form lumps, and for that you just have to follow the recipe in detail.
There are countless desserts with eggs, some of the most famous are the Catalan cream with its burnt sugarthe homemade egg flanthe homemade traditional egg custard wave homemade pastry cream.
It’s also very good Calatrava bread or bread puddingthe sky Bacon or the homemade lemon curd or English lemon curd.
Ingredients to prepare homemade and creamy English cream (about 800 gr):
- 500 ml of milk.
- 110 gr of white sugar.
- 4 egg yolks.
- 1 vanilla pod.
Preparation, how to make the recipe for creamy homemade English cream:
- Put it milk in a saucepan over medium heat along with the pod of vanilla and when it boils, remove the saucepan from the heat.
- We boil the milk
- While in a bowl pour the sugar along with the egg yolks and mix with a few rods until the mixture is foamy and yellow, it will only take 3 or 4 minutes.
- Mix the egg yolks with the sugar
- This is how creamy the egg and sugar mixture should be
- Remove the pod from vanilla of the milk and pour a little of the milk freshly boiled in the bowl with the sugar and the egg yolks and mix with the rods for a few seconds.
- Incorporate the rest of the milk and mix for a few more seconds, until the cream is smooth.
- Add the milk and mix with the rest of the ingredients.
- Pour all the mixture into the saucepan that you had used before for the milk and put it on medium-low heat. cook the cream stirring almost all the time with the rods until creamy. The idea is that the eggs do not set, so the ideal point is achieved when the cream reaches more or less 85ºC (if you have a kitchen thermometer, it would be ideal because you will perfectly control the entire process). Depending on the temperature of the fire it can take around 15 minutes.
- A trick to know if it is ready is to dip a spoon in the English cream. Take it out, pass a finger and if that area remains clean and the cream does not move, it is ready
- The homemade English cream is ready
- pass the English cream to another container so that it cools quickly, it would even not hurt to put that new container on top of another with cold water and some ice, to help stop the cooking and prevent the eggs from curdling with the heat that still remains in the mixture.
- Cover with skin film, that is, glued to the English cream so that a crust does not form on top. You can use it right away or keep it in the fridge for up to 2 days (you will have to wait for it to cool down before you can put it in the fridge).
Time: 30 minutes
Difficulty: easy
Serve and taste:
enjoy this fresh hot crème anglaise although you can also consume it warm or cold. save it until 2 days in the fridge well covered with plastic wrap, in fact a little rest suits it phenomenally since it takes on more body and flavor power.
It is a fantastic cream that is used as a base for confectionery preparations, especially ice creams, some cakes and also clotted creams, but it can also be served as is accompanying cakes, biscuits, brownies and even crumbles and French toast. Enjoy its fantastic creaminess, it’s authentic… scandalous!
Homemade Creamy Creme Anglaise Recipe Variations:
Flavor the English cream to your likingfor example substituting the vanilla bean for a branch of cinnamon. You can also add milk skin of a lemon or an orange or of both, that is, always well washed and with little white part of the interior since it provides a certain bitter touch.
Tips:
If you boil the milk and leave it with the vanilla pod resting for at least half an hour or even an hour it will take more vanilla flavor. Of course, before using it, give it a small touch of heat so that it boils again and thus you have it hot to continue with the recipe.
Remember to prepare the recipe always with medium and even low heat because, although it takes a little longer this way, you make sure that it doesn’t stick to the saucepan, that the eggs don’t curdle and It has a perfect texture and no lumps.. In any case, if it curdles a little or some lumps come out and you want to save it, you can always pass it through a strainer.
If you want to know in which recipes to use the egg whites left over from this preparation, write down all these suggestions, which are richer: the traditional pumpkin frittersthe Italian meringue that is ideal for decorations, fillings and mille-feuillethe homemade italian tiramisuthe sacher cakethe delicious and fluffy soft nougat moussethe fried squid in batter and, of course, the homemade meringue milk (slush or not).