English cream
The english cream is a flourless cream, which remains velvety and less dense than a normal custard.
It is mainly used as a hot or cold sauce to accompany desserts, or as a basic preparation to make Charlotte and Bavarian.
The thickening effect of the cream is due to the egg yolks, cooked at a temperature not exceeding 82-85 ° C, this cooking is called “rose cooking”.
English Cream
Servings 10 portions
Ingredients
- 12 egg yolks about 240 / 250gr
- 200 gr sugar
- 750 gr cream
- 250 gr milk
Instructions
- Beat egg yolk and sugar
- Heat milk and cream together,(in this step, it is possible to aromatize the cream with vanilla, lemon zest, orange or mandarin, or other aromas)
- Add a little at a time and dilute to avoid the formation of lumps due to the cooking of the egg.
- Bring to 82 ° C
- Cool down.