English cream . It is a kind of sauce for dessert (custard) used in the baking of English cuisine. It is usually prepared with egg yolk, sugar, cream (or milk) and vanilla . It is often considered a variant of the Zabaglione. Although the flavoring element is usually vanilla, sometimes chocolate or coffee is usually added . This cream is also used as a base for the “Crème Brulée” and also as a dairy base for making ice cream.
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- 1 Story
- 2 Ingredients
- 3 Preparation
- 4 Beat the English Cream
- 5 Serve the English Cream
- 6 Tips
- 7 things you will need
- 8 Source
English cream is a dessert sauce made from eggs, cream and fresh vanilla. It is usually used in refined restaurants to decorate and enhance the flavor of cakes and other desserts, as it adds a little succulence or contrast and improves the flavor and presentation of the dish. It’s delicious paired with a bowl of strawberries or poured over a slice of dark chocolate cake.
- 2 cups whole milk
- 6 tbsp. of sugar
- 6 eggyolks
- 1 vanilla bean
- Special equipment: bain marie
- Open the vanilla bean. Make an incision along the center of the sheath, using a sharp paring knife. Be careful not to get through the sheath when cutting it. If done correctly, the sheath will have a long cut on one side, while the other stays closed. That will allow the seedsinside the pod to emerge and flavor the English cream.
(You can buy vanilla beans in specialty kitchen or gourmet grocery stores. You can also order them online. The longer the bean, the stronger the vanilla flavor of the sauce. For this recipe, look for one that measures 5 to 5 2 to 4 inches (10 cm) .If you don’t have vanilla beans, add ½ tsp. Of vanilla extract.As an alternative, you can make orange or lemon English cream. Simply replace the vanilla with the peel of 1 orange or 1 lemon .
- Heat in a water bath. Fill the bottom of the bain-marie with 2 to 3 inches (5 to 7.5 cm) of water and place it on the stove over medium heat. Let the water begin to boil gently. A bain-marie saucepan is simply a saucepan housed inside another. The largest is used to hold water, while the other is used to hold the food you want to cook. The purpose of using a double boiler is to heat food to a low temperature. If you don’t have a water bath, fill a saucepan with 2 to 3 inches (5 to 7.5 cm) of water and place a metal bowl or a smaller saucepan inside.
- Separate the egg whites from the yolks. Place two containers on a flat surface, one for the whites and one for the yolks. Hold one hand over the container reserved for the whites and slice an egg in your hand. Let the egg white slide between your fingers, but not the yolk. Put the yolk in the other bowl. Repeat this process with the rest of the eggs (6 in total) until you have separated all the yolks from the whites. You can also separate the eggs by holding a broken egg on a bowl and passing the yolk from one half to another of the shell, so that the egg white falls into the bowl. Put the yolk in a second bowl.
Whip the English Cream
- Whisk together the sugar and egg yolks. Add the yolks and the 6 tbsp. of sugarin medium bowl. Beat them vigorously with a wire whisk until the mixture becomes fluffy and light yellow. You can also use an electric mixer.
- Heat the milk with the vanilla bean. Place the 2 cups of milk and the vanilla in a small saucepan. Heat over medium-low heat until very hot, but not boiling. Remove it from the heat. You can tell when the milk is hot enough by paying attention to the edges of the saucepan. When steam emerges from where the milk touches the rim of the saucepan, it is time to remove it from the heat. If you prefer a more substantial sauce, use 2 cups of cream. For a less substantial one, use only milk or a cup of milk and a cup of cream.
- Add the hot milk to the egg mixture. Slowly pour the milk into the bowl with the sugar and egg mixture, while constantly beating with a wire whisk. Continue until the milk is completely incorporated into the mixture.
- Pour the sauce into the water bath. Make sure the water in the bottom of the double boiler is simmering and pour the egg, sugar and milk mixture into the smaller saucepan (or into the bowl, if you improvised your own double boiler).
- Slowly heat the sauce. Stir it constantly with a small rubber spatula. Do not allow it to get too hot, as it may cut. Keep stirring the sauce until it’s so dense that you can cover the back of a metal spoon, and then remove it from the heat.
Serve the English Cream
- Chill the English cream. It is always served ice cold, never hot. Pour the sauce into a glass container and place it in the fridge. Serve it only when it is totally cold. You can prepare the sauce the day before and take it out of the fridge when you are ready to use it.
- Serve it with a slice of cake. It’s a classic way to serve English cream, as it provides a delicious balance for chocolate and other cake flavors. Pour a little of the sauce in the center of a dessert plate, so that it expands and forms a small puddle. Place the slice of cake on top of the English cream. Top it off with a second squirt of cream, a bit of berry coulis, or chocolate syrup for the perfect presentation.
- Serve it with a straw. Light, creamy English cream is an excellent accompaniment to a ball of acidic sorbet, such as lime, raspberry, or peach. Pour a little cream into a sherbet dish, then place a ball of sherbet in the center. Top with a sprig of mint to add even more flair to the dessert.
- Serve it with fruit. If you want a light and delicious dessert, serve English cream with a bit of chopped fruit. Try using strawberries to make a gourmet version of the classic cream strawberries. It also goes perfectly with blackberries, cherries, or mango slices.
- To make a fresh vanilla ice cream, freeze a batch of English cream.
- To make English cream faster, replace the double boiler with a heavy saucepan. However, you must be extremely careful when preparing it, as the sauce can easily be cut or burned when prepared in this way.