English cream with vanilla
4 servings
30 minutes
English cream with vanilla is an exquisite dessert sauce from British cuisine, known for its velvety texture and subtle vanilla aroma. Its roots trace back to European gastronomy, where it served as a base for many confections. The delicate blend of milk, cream, and egg yolks thickened slowly over heat creates a delightful creamy consistency. A natural vanilla pod adds depth of flavor, making this cream a perfect complement to fruits, pastries, and puddings. It can be used as a standalone dessert, a sauce for sponge cakes, or as a base for ice cream. With its softness and sweet taste, English cream with vanilla is a versatile element in cooking that adds a touch of elegance to any dish.
1
In a small pot, mix milk and cream. Break the vanilla pod and extract the seeds. Place only the pod in the pot. Bring to a boil and remove from heat.
- Milk: 0.5 glass
- Whipped cream: 0.5 glass
- Vanilla pod: 0.5 piece
2
In a bowl, whisk the yolks with sugar until light consistency. Then gently add the hot milk mixture and pour the mass into a saucepan. Place on low heat and heat, stirring, until the sauce thickens, but do not let it boil, for about 5 minutes. Strain the sauce into a bowl, cover, and cool.
- Egg yolk: 3 pieces
- Sugar: 3 tablespoons
- Milk: 0.5 glass
- Whipped cream: 0.5 glass
