Welcome and welcome again to Paulina Kitchen! We hope they are very well. Today we bring you a special recipe, which is used as the basis of many desserts but that is delicious in itself: the English cream . This cream is prepared with basic ingredients , such as milk, eggs and sugar, but it is a delicatessen that is used as a sauce to accompany cakes , fruits and other delicacies, or simply to eat a tablespoons marathoning a series.
In this note we will discover what characteristics make it so special, how it is elaborated, its differences with the custard, its origin, as well as advice for its preparation. In addition, in the end we leave them a complete recipe so that they can enjoy this delicious creation.
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About the English cream
The English cream is characterized by its soft and silky , similar to a thick sauce. Its color is pale yellow and its flavor is sweet and delicate vanilla note .
This preparation is very versatile , since it can be used as accompaniment for cakes, cakes, fruits or simply serve in glasses as dessert .
Its velvety texture and soft flavor make it an ideal accompaniment to highlight other flavors without oversight .
Origin of the recipe
This cream has its roots in traditional English cuisine and has been part of British cuisine for centuries. It is said that its origin dates back to the Middle Ages, when English chefs began using eggs and milk to make sweet sauces.
This cream is appreciated and consumed worldwide. In British cuisine, it is a classic accompaniment for the famous English “pudding” , while in French cuisine it is used to accompany desserts such as the “ crème brûlée ” .
In some Latin American countries, it is also known as "custard" and is served as an individual dessert or is used as a basis for other traditional desserts.
How is it done?
This cream is made from ingredients that we usually have at home, such as milk, sugar, egg yolks and vanilla . It is a simple preparation but some details must be controlled, such as preventing the yolks from mixing with hot milk, or not stop removing until the consistency of the cream is obtained, preventing it from reaching the boil.
English cream and custard: nearby relatives
This cream is often confused with the custard due to its similar appearance. While both prepare with milk, sugar and egg yolks, the custard has a more consistent texture, since it also includes flour or starch to achieve a thicker cream.
That consistency makes the pastry cream more suitable for cake fillings (cakes) and cakes, since it maintains its shape. On the other hand, the English cream is lighter and is mainly used as sauce or accompaniment.
5 touches of flavor for English cream
- Vanilla: Vanilla is the classic aroma of English cream. You can use fresh vanilla pods or a good vanilla extract.
- Citrus: Adding lemon zest, or orange can give a fresh and aromatic touch to the English cream.
- Spices: Spices such as cinnamon, nutmeg or cardamom can be incorporated to give it a spicy and scented flavor. Add the spices during cooking and remove them before serving the cream.
- Liquor: Some liquors can complement very well with the English cream. A few drops of orange, coffee or almond liquor provide an extra touch of flavor and aroma.
- Chocolate: Chocolate does not disappoint, grated chocolate or cocoa powder can be incorporated during cooking of the English cream to leave it with a simply irresistible flavor and aroma.
What other name is given to the English cream?
The English cream is known by several names in different countries and gastronomic contexts. It is important to keep in mind that, although these names can be used as synonyms, in some cases small differences in preparation or ingredients used may exist.
- Crème Anglaise: This is the French name of the English cream. Although it is literally translated as "English cream", it is common to use this term in culinary contexts and recipes of French origin .
- English sauce: In some places, especially in Latin America, it can be called "English sauce." This is because the English cream resembles a soft sauce and is used as such to accompany desserts.
- Custard: In the Anglo -Saxon world, especially in the United Kingdom, the term "custard" to refer to English cream. Although this name is also used for other eggs based on egg and milk, such as the custard.
4 tips when preparing it
- Use a good quality vanilla sheath Vanilla extract can also be used, although the taste will be different.
- Do not let the cream boil during cooking, as this could cause the coagulation of the yolks and ruin the final texture.
- To make sure the cream does not have lumps, strain the mixture before taking it to the fire and after cooking it.
- Cool the cream quickly immersing the container in a cold water bath or ice and stirring occasionally. This will prevent a cream layer from being formed on the surface.
English cream recipe
Yield : 4 portions
Preparation time : 30 minutes
Ingredients
- 500 ml of milk
- 4 egg yolks
- 100 g of sugar
- 1 vanilla pod (or a few drops of vanilla extract)
How to make English cream step by step
- In a saucepan, heat the milk along with the open vanilla sheath along and the seeds of the pod scraped.
- In a separate bowl, beat egg yolks with sugar until you get a homogeneous and slightly foamy mixture.
- Pour hot milk on the mixture of yolks and sugar, stirring constantly. Take the preparation to the saucepan again and cook over low heat, stirring constantly until the cream thickens slightly and covers the back of a spoon. Do not let it boil.
- Remove the saucepan from the fire and strain the cream to remove possible lumps.
- Transfer the cream to a container and quickly cool in an inverted house (bowl with ice and cold water). Continue stirring until you take room temperature. Once cold refrigerate in a lid container until serving. Use it as accompaniment of desserts or enjoy it alone.
