English cream
4 servings
20 minutes
We can talk about English cream (aka creme anglaise) for a very long time, it is one of the most important sauces for a pastry chef, many desserts are prepared on its basis. In fact, it is a custard, only more liquid. Its name may be related to the fact that the English have many different desserts with this sauce.
1
The technology of making English cream is complex, and the most important task is to catch the right temperature, as it's easy to turn the sauce into an omelet. It may not work the first time, but with experience, skill will come. So: beat the yolks with sugar until pale.
- Egg yolk: 4 pieces
- Sugar: 70 g
2
Boil milk with vanilla. Pour 100 ml of hot milk into the yolks to equalize the temperatures slightly. Then slowly pour the hot vanilla milk into the egg-milk mixture while continuing to whisk.
- Milk: 400 ml
- Milk: 400 ml
3
Simmer the sauce over low heat until it reaches 82 degrees, stirring constantly with a wooden spatula or whisk. When the sauce starts to coat the back of a spoon, it's ready. Beginners find it easier to make English cream in a water bath; it takes about 15 minutes, but nothing burns.
- Milk: 400 ml
