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English Cream Recipe of of 26-03-2019 [Updated on 27-03-2019]
There English cream it is a basic preparation of international gastronomy, delicate and velvety. It can be served as a spoon dessert, accompanied for example by cat's tongues (in this way you can also reuse the egg whites left over from the preparation of the cream), or you can use it to accompany a dessert, from the classic apple pie to a more elaborate dove. Keep in mind that the custard is a flourless cream, therefore perfect for celiacs and intolerant people. But be careful how you serve it, because if you then accompany it with gluten-containing biscuits or sweets, it will no longer be suitable for celiac friends ;-)
I'll tell you a secret: the custard is also used as a base to prepare ice cream and parfaits, but for the moment I have never used it in this way yet :-P
How to make custard
First, cut the vanilla pod and extract the seeds.
Pour the milk and cream into a saucepan and add the vanilla seeds and lemon peel. Also add the vanilla pod cut and emptied of seeds.
Put on the fire and start cooking.
Separately, lightly beat the egg yolks with the sugar and put them in another saucepan.
Also add the salt while continuing to mix with a spatula (no air should be incorporated, so avoid whips).
When the milk and cream have come to a boil, slowly add them to the yolks, straining them as you pour them.
Always mix very slowly with the spatula, until a homogeneous cream is obtained.
Continue cooking until it reaches 82 ° if you have a cooking thermometer, or until, dipping a teaspoon into the cream, pulling it out will not be veiled with cream.
At this point, strain the cream into a clean bowl, so as not to continue cooking in the hot saucepan.
When the custard has cooled, cover it with cling film, put it in the fridge and let it cool completely before serving.
Daydream: a custard, or chocolate, fruity tangerine & # 8230 a marbled donut, a tart, pancakes. And so on and so forth, put more. In addition to all this opulence, the custard cannot be missing: a cross between a sauce and a classic cream, without flour or starch of any kind and a bit laborious to make.
I correct myself. The procedure is very simple, almost banal, but it hides a pitfall: if you exceed the cooking temperature even slightly, the cream will coagulate and taste like a cooked egg. Yes, because this cream must remain fluid and velvety, and its flavor must be light on the palate. So, challenge accepted?
Sweets Recipes: 1001 Sweets and Cakes Recipes
The original recipe of the English Cream it is a classic of international cuisine.
Unlike custard the English version is mainly used to accompany sweets and biscuits and not to stuff them. In fact it has a more liquid consistency than the classic pastry and is therefore very common as a spoon dessert.
You can serve the English Cream accompanied by shortbread biscuits or cat's tongues for tea at five o'clock or paired with fresh fruit at the end of a meal.
Remember to let me know how you got the English Cream leaving a comment at the bottom or sharing the photo with me on the Dolci Ricette Facebook page
THIS RECIPE IS
HOW TO PREPARE English Cream
- Pour in the milk in a saucepan together with the vanilla pod cut in half lengthwise and bring slowly to a boil.
- Switch off the fire just starts to boil and remove the vanilla.
- Beat the egg yolks with the sugar, mixing them well.
- add the egg yolks with the milk sugar, stirring constantly.
- light the fire and stir until it thickens without bringing to a boil.
- Let it cool down in a glass bowl.
- Be careful not to boil milk with yolks, you may taste too strong.
- Instead of vanilla you can add the aroma you prefer.
VIDEO RECIPES of the English Cream
English Lemon Cream
With this video recipe you can prepare the English Cream with lemon flavor.
OTHER RECIPES for the English Cream
English Orange Cream
A mouth-watering dessert accompanied by a delicious English Orange Cream.
English Cream Cookaround
The recipe of the English Cream with the photographed step-by-step process.
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The English cream (by Laura C.)
To serve a dessert accompanied by a hot cream (an apple pie at room temperature, for example) or to make charlotte and Bavarian cream, the custard is one of the basic preparations. It is basically a flourless cream, which remains velvety and less dense than a normal custard, suitable for being a sweet sauce and not a filling.
1) Ingredients: 4 egg yolks, 2.5 dl milk, 150 gr sugar, to perfume: 1 2 vanilla pod. Bring the milk to the boil with the half-opened vanilla pod, then remove the pod. To work in a bastardella (or polsonetto: it must then go on the fire) the yolks with the sugar, add the boiling milk slowly.
2) As you can see from the photo, a rather consistent foam will form, if you use an electric mixer, doing the operation with a hand whisk instead, you will get much less. The cream at this point must be placed on the fire (not high, of course). Observing the foam is a good indicator to see when it is ready, in fact it must be reduced.
3) The cream is ready when it "veils" the spoon, it must absolutely not boil, the foam is very reduced but has not completely disappeared (waiting for the foam to disappear often leads to overcooking the cream). If you have a thermometer, the optimum "cooking" is obtained at 83 & degC. Someone suggests adding a teaspoon of corn starch to prevent the yolks from falling apart, in my opinion it is not needed, just don't overcook it and don't let it boil. For a perfect result, strain it with a Chinese or a tightly meshed strainer.
4) If you have to use it as a hot or warm sauce, the custard is ready otherwise you can add 90 ml of whipped cream. Instead, for the Bavarian, in addition to the jelly you will have to add 2.5 dl of whipped cream. Variations: often when served as an accompaniment, the number of egg yolks is increased to 6, without prejudice to the other quantities. For the Bavarians, on the other hand, more than 3-4 eggs are rarely used, while the sugar can vary depending on the recipe.
The English cream
Delicious with cakes, ice cream, pies, fruit: discover the mystery of the English cream (but will it really be English?)!
In addition to completing a recipe, the custard allows you to sweeten the acidity of a dessert or highlight the flavor of a dessert thanks to its vanilla aroma. In Italy it is often used cold and liquid, while in England it is called "Custard Cream", and is served hot and thicker.
& gt Recipe
Of course, it is made with milk, egg yolks, sugar and vanilla, but what are the secrets for a sweet and fragrant cream?
& gt Cooking
You can run a finger on the back of a wooden spatula dipped in the cream: the latter is cooked when the trace remains visible. Otherwise, you have to continue cooking, stirring constantly with a spatula. You need to cook the yolks without bringing them to a boil. Cooking must take place between 69 ° C and 85 ° C, if the temperature is higher you will get a thicker cream.
& gt Conservation
To best preserve the cream, you must pour it into a bowl and immerse it in very cold water, continuing to stir until it has cooled completely. It will be even creamier if you put it in the fridge for 24 hours before using it. If you cover it tightly with cling film, you can keep it in the fridge for up to 3 days.
& gt Variants
You can change the color and taste of the custard, adding mint or chocolate, for example, to accompany it with the dessert you want.
The custard is also the basis of the ice cream! Real vanilla ice cream is nothing more than an English cream put in a turbine and left to cool! And the taste is much better than cream based ice creams. Even if for a creamier consistency, you can still add a little cream (and mix well) before freezing it.
Mix 6 egg yolks with 150 g of sugar, then add a teaspoon of starch and a pinch of salt. To obtain a richer and more intense cream, use 8 egg yolks and avoid the starch.
Heat 500 g of milk to the boil with cinnamon, vanilla or lemon zest to taste then, filter it if needed, pour it over the egg yolks, stirring.
Transfer everything to a saucepan and, stirring with the spatula, let it thicken over low heat (in a bain-marie is safer), between 80 and 85 ° C to prevent the cream from coagulating. Let it cool in a covered bowl.
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English Cream - Recipes
This is a cream that has always fascinated me. Perhaps for the name (I am fascinated by the English culture, very elegant) or perhaps for its texture. In fact, the custard is not one of those creams that we usually use to fill cakes but it is very liquid, suitable, especially to accompany baked desserts such as plumcakes, donuts or the like or for spoon desserts.
I find it delicious, both warm and cold.
It has only one flaw: easy to prepare, it is very simple to do, if it were not for cooking, just a little distraction and we risk driving her crazy :-( (the first time I made it I went crazy 2 times , if it hadn't been for "The Happy Arab" who stimulated me I would have given up and most likely, I would not be here :-)
If you want to become a discreet pastry chef, however, you will have to learn how to make it, this cream is the basis of many other recipes, such as parfaits or Bavarians -)
But here is the recipe, at least, the one I use :-)
120 grams of sugar
1 teaspoon of cornstarch
500 ml of whole milk
a vanilla pod
Heat half a liter of whole milk with the vanilla pod inside and let it rest. Blend the 6 egg yolks well with the 120g sugar until it becomes light and fluffy,
add a teaspoon of cornstarch and slowly add the warm milk. Put the cream on low heat (do not use the pot with the thick bottom and put the risers on the heat) and stir continuously until the cream thickens a little and begins to boil, but only at the edges and the cream should veil the spoon wooden (here it is complicated, be careful not to drive it crazy. If you do not cook it, you risk separating the eggs from the milk). Remove from the heat immediately and pour it into a cold container to prevent it from continuing to cook.
How to make custard
Take the zest of an organic lemon, avoiding the white part. (1) Then cut the vanilla bean (2) taking the seeds. Pour the milk into a saucepan and add the vanilla seeds and lemon zest. (3) Cook over low heat, stirring constantly with a whisk and bring the milk almost to a boil and turn off.
Divide the yolks from the whites, put them in a bowl and beat them with a whisk. Then add the sugar and a pinch of salt and continue mixing until you get a homogeneous consistency. (4) Pour the milk over the beaten eggs with the sugar and mix. Cook the cream over low heat or in a bain-marie, but always over low heat, stirring constantly. (5) When it has thickened, pour it into a larger bowl, which you will place in a larger container in which you will have put ice: in this way the cream will cool down in a short time remaining fluid. Once cooled, cover the bowl with cling film, let it rest at room temperature and then use it as a spoon dessert or as a sauce to accompany your desserts. (6)
Tag: English cream
Continuing the excursus into the bases for decorated cakes, after the madeira cake, here I am with the chiffon cake. When I saw the height of this cake and tasted a slice, I fell completely in love: I think it can compete to be my favorite cake. It is a really soft and light cake and even if without the filling it is divine, I wanted to delight my palate by combining it with an English cream. D I V I N A !!
The recipe is up to you!
Ingredients for the Chiffon Cake
- 6 eggs at room temperature
- 300 g of ground sugar (I used the Zefiro)
- 195 ml of water
- 120 ml of corn oil
- 285 g of flour 00
- 1 sachet of yeast
- 8 g of cream of tartar
- 1 pinch of salt
Ingredients for the custard
Procedure for the Chiffon cake
Sift the flour with the baking powder into a bowl. Add the sugar, a pinch of salt and the egg yolks in the center without mixing.
Separately, whip the egg whites with the cream of tartar until stiff.
Mix the flour with the egg yolks until you get a homogeneous mixture and add the egg whites 3 times, mixing from bottom to top. Pour the mixture into the suitable mold (do not butter it or flour it) and cook at 165 ° C for 50 'and 175 ° C for 10'.
Once cooked, turn the cake over a bottle neck until it is completely cold.
Preparation of the custard
Boil the milk with the vanilla. In another saucepan, beat the egg yolks with the sugar and add the hot milk. Put on the heat and cook until the cream thickens slightly (be careful not to let it boil). Pour into a bowl and mix until completely cooled.
Garnish a slice of cake with the custard and eat!
Continuing the digression on cake suitable for cake design, after madeira cake I prepared the wonderful chiffon cake! When I saw its height and tasted a slice, I fell in love with this cake maybe it will become my favorite cake! It is very very soft and light and also if without filling it is wonderful, I ate it with an English custard. Let's see the recipe!
Ingredients for Chiffon Cake
- 6 eggs at room temperature
- 300 g ground sugar (I used Zefiro one)
- 195 ml of water
- 120 ml seed oil
- 285 g flour
- 1 baking powder
- 8 g cream of tartar
- 1 pinch of salt
Ingredients for english custard
Procedure for Chiffon cake
Sift the flour with baking powder. Add sugar, the pinch of salt and, in the middle, the yolks without mixing.
In a bowl whisk the egg whites with cream tartar.
Mix the & # 8220powder & # 8221 with the yolks up to obtain an homogeneous mixture and add in 3 times the egg whites mixing with a spatula (movements from down to up). Put the mixture in an appropriate pan without butter and flour it and bake it at 165 ° C for 50 & # 8242 and at 175 ° C for 10 & # 8242.
When it is ready, turn the pan upside down on a bottle until it is completely cold.
Preparation of english custard
Boil milk with vanilla. In another bowl beat the yolks with sugar and add the hot milk. Put on the stove and cook until it become more dense (pay attention to not boil the custard)
Put it in a bowl and mix until it is cold.
Take a slice of chiffon cake, put on the english custard and eat.