English cream: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

English cream is a sweet sauce similar to the usual custard for eclairs. Its difference lies in the fact that it is not only used as a filling for cakes and pastries, but also used as a base for baked desserts, and also served as an independent delicacy in the form of puddings. How to cook it? There are several versions of the English cream recipe, each of which can be considered a classic. It all depends on what feed you want to use.

What you need to know about this delicacy?

Speaking about the name of the traditional English custard, it is immediately worth noting that two of its varieties are widespread. It can be used in cooking either as a thick dessert like a pie, or as a dessert sauce for pouring or pudding. It is the second type that is most often called the English classic, since it is most common in the national sweet dishes of this country.

The difference between the two types of dessert lies in the thickness, whichvaries depending on the amount of cornstarch or flour. For example, a very thin English crème will not use these thickeners at all and will only use egg yolks to provide the right consistency.

Eggs in custard curdle very quickly if the temperature rises even a few degrees, and for this reason this dessert is often prepared using double dishes (in a bain-marie). However, you can use a regular pot on the stove, and you'll make a great English crème as long as you keep an eye on the temperature. That is, do not let it exceed 80 degrees. The cooking process begins at 70 degrees Celsius. The easiest thing to do is to use an instant read thermometer, but the more you cook this delicacy, the faster you will get used to its cooking habits, and then you will instinctively know when to remove it from the heat.

Cream with heavy cream

This type of cream has been known for centuries. This dessert is made with heavy heavy cream, but you can make the treat less fatty if you like, using whole milk or 10% cream. Such a substitution may even be better if you want to make an English dessert custard for pouring, rather than as a dessert on its own. For the classic vintage version you will need the following:

• 570ml heavy heavy cream;
• 6 large egg yolks;
• 50 grams of granulated sugar mixed with a dessert spooncornmeal;
• 1 sachet of pure vanilla extract.

How to make it?

Place the cream into a saucepan that is lightly heated on the stove and continue to heat until just below boiling point, stirring occasionally with a wooden spoon.

While the cream is heating, use a mixer to beat the egg yolks, sugar, cornmeal and vanilla in a medium bowl. Then, while continuing to beat the egg mixture by hand with one hand, gradually pour in the hot cream.

When the mass is stirred until smooth, immediately return it to the pan using a rubber spatula. Now start gradually and lightly heating it on the stove, continuing to beat by hand with a whisk or fork, until the English custard is thick and smooth. This will happen as soon as it reaches the boiling point. If you overheat it and it starts to look grainy, don't worry. Simply transfer it to a pitcher or bowl and keep whisking and mashing until it is smooth again.

Pour the finished dessert into any container, cover the surface with a film and leave to cool. If you want to serve it warm, preheat over a saucepan of barely simmering water.

Milk variant

This thinner version of the treat has a consistency more suitable for pouring and filling dough. What is the English dessert custard called? Its basic version, recipewhich is listed below, is referred to in English as custard. This is an extremely versatile and very quick and easy cream to make to complement any dessert. For it you will need:

• 1 cup 10-12% cream;
• 1 cup whole milk;
• 4 large egg yolks;
• 1 tablespoon vanillin or one vanilla pod, cut lengthwise;
• 1/3 cup granulated sugar;
• 2 teaspoons corn starch.

Preparing liquid cream

The English cream recipe looks like this step by step. Whisk the egg yolks, sugar, and cornstarch in a medium bowl until the mixture is smooth and uniform. Heat milk, cream and vanilla in a small saucepan until bubbles start to appear along the edges.

Traditional English cream requires the use of vanilla beans, which should be cut lengthwise so that the flavor and aroma can infuse all the ingredients. As a last resort, use powdered vanillin. Do not add liquid vanilla extract as it does not mix well with this custard.

Pour out half a cup of the hot milk mixture and mix it into the yolks, whisking constantly. Gradually pour the egg yolk mixture back into the saucepan with the rest of the milk, whisking constantly to prevent lumps from forming. Continue cooking, stirring constantly, until the mixture begins to set on the back of a spoon. Never boil. Transfer to a bowl, wrap in cling film and refrigerate.

The thickness of the dessert will vary depending on how much cornstarch you use (you can leave it out if you want a very runny cream).

Pudding variant

This is an Americanized version of the English cream. As a rule, such a dessert is called pudding, it is served as a separate dish. If desired, it can still be used as a sweet sauce or filler for any dough product. It is not as sweet as most cake toppings and also does not contain as much fat. You can cook it quickly, easily and simply, especially if you are expecting guests. So, you will need:

• a quarter cup of sugar;
• 2 tablespoons and 2 teaspoons of cornstarch;
• a quarter teaspoon of tea s alt;
• 2 cups whole milk;
• 2 egg yolks;
• 1 tablespoon uns alted butter;
• 1 teaspoon vanilla extract.

Cooking thick cream

Start by mixing dry ingredients in a small saucepan. Whisk them together with a fork or whisk. You can use a food processor for this purpose. Then pour milk into the mixture and whisk all these ingredients together, checking the bottom of the container. This is necessary to make sure that there is no stuck starch. Pour the prepared mass into a saucepan, put on the stove at moderately high temperature and bring to a boil for about 20-30 seconds. The cream will immediately noticeably thicken.

Pour about a third of the mixture over the egg yolks to stir them. You should carefully bring them to the desired temperature. Whip them into the hot creamy mass, then pour everything back into the pot.

Bring the mixture to a very light boil for about 20 seconds, then remove the pot from the heat. Beat the finished hot mixture with butter, pour in a little vanilla extract. At this point, your dessert cream pudding is ready. Transfer to a serving bowl, cool and serve.

Very thick cream in the form of a pie

This is a very tasty and quick pie. It is not too sweet and yet very gentle. Its trick is that this cake, when ready, breaks up into three layers. At the same time, its texture is very delicate and velvety, with a pronounced taste of custard. So, you will need:

• 4 eggs (yolks separated from whites) at room temperature;
• 1 glass of water;
• half a cup plus 2 tablespoons sugar;
• 1 tablespoon uns alted butter, melted;
• 3/4 cup flour;
• 2 cups of milk, warm;
• powdered sugar for sprinkling.

How to make a cream pie?

Start by beating the egg whites until they form stiff peaks. Set aside.

In a separate bowl, beat the egg yolks and sugar until very light and creamy. Then add melted butter and a spoonful of water. Mix well. Add flour to egg yolk mixture and continue beating until smooth.

Add milk and water. Don't worry that the dough will be very runny, almost watery. Fold in the beaten egg whites very carefully to keep them fluffy. Pour the mixture into an oiled mold. Bake for an hour, then sprinkle with powdered sugar while hot.