English Cream

Method

1. 1

   Pour the milk into a saucepan. Split the vanilla pod in half and scratch the seeds. Add the latter to the milk as well as the pod, then heat over high heat, making sure that it does not burn at the bottom of the pan.

2. 2

   Meanwhile, beat the 4 egg yolks with the sugar powder (or vanilla sugar if you don't have a vanilla pod) until the mixture whitens and becomes sparkling

3. 3

   When the milk ends, pour the 3⁄4 of the milk over the egg-sugar mixture with a fine colander to recover the pod and the possible small pieces of cloves "maroons" then pour 1/3 of the milk. Stir sharply, then add the rest of the hot milk.

4. 4

   Put the English cream back on low heat with a spatula forming 8. It is important to never stop stirring and keeping on low heat so as not to boil the English cream and not to clog the eggs.

5. 5

   After about 10 minutes, the small white foam present at the beginning of cooking must have disappeared and your cream must have thickened. Pour the English cream in a dish or in individual ramequins, cool it to room temperature and set it aside for at least 3 hours to enjoy with your dessert.

Nutrition

calories

140 kcal

fatContent

8 g

fiberContent

0 g

sugarContent

12 g

sodiumContent

60 mg

proteinContent

4 g

cholesterolContent

110 mg

carbohydrateContent

14 g

saturatedFatContent

5 g

unsaturatedFatContent

2 g

Indicative values from the source, for the original recipe.

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