English cream is a sweet sauce, similar to the usual custard for eclairs. Its difference lies in the fact that it is not only used as a filler for cakes and pastries, but also used as a basis for baked desserts, and also served as an independent treat in the form of puddings. How to cook it? There are several options for an English cream recipe, each of which can be considered classic. Everything depends on which feed you want to use.
What you need to know about this treat?
Speaking about the name of the traditional English custard, it is immediately worth noting that its two varieties are widespread. It can be used in cooking either as a thick dessert like a pie, or as a dessert sauce for pouring or pudding. It is the second type that is most often called the English classic, since it is most common in the national sweet dishes of this country.
The difference between the two types of dessert is the density, which varies depending on the amount of corn starch or flour. For example, in a very liquid English cream these thickeners will not be used at all, it is based on only egg yolks to ensure the desired consistency.
The eggs in the custard quickly curl up if the temperature rises even a few degrees, and for this reason this dessert is often prepared using double dishes (in a water bath). Nevertheless, you can well use a conventional pan on the stove, you will get an excellent English cream if you monitor the temperature. That is, do not let it exceed 80 degrees. The cooking process at the same time begins with 70 degrees Celsius. The simplest thing is to use a thermometer with an instant reading function, but the more you cook this delicacy, the faster you will get used to the features of its preparation, and then you will instinctively know when to remove it from the fire.
Cream with heavy cream
This type of cream has been known for centuries. This dessert is made from thick fat cream, but you can, if you want, make the treat less fat using whole milk or 10% cream. Such a substitution can even be better if you want to make an English dessert custard for pouring, and not as an independent dessert. For the classic vintage version you will need the following:
- 570 ml of thick fat cream;
- 6 large egg yolks;
- 50 grams of granulated sugar mixed with a dessert spoon of cornmeal;
- 1 sachet of pure vanilla extract.
How to cook it?
Place the cream in a saucepan slightly heated on the stove, and continue heating to a temperature just below the boiling point, stirring occasionally with a wooden spoon.
While the cream is heating, use a mixer to beat egg yolks, sugar with cornmeal and vanilla in a medium bowl. Then, continuing to beat the egg mixture manually with one hand, gradually pour hot cream into it.
When the mass is mixed until smooth, immediately return it to the pan using a rubber spatula. Now start gradually and slightly heat it on the stove, continuing to whisk manually with a whisk or a fork, until the custard English cream is thick and smooth. This will happen as soon as it reaches the boiling point. If you overheat it and it starts to look grainy, do not worry. Just move it into a jug or bowl and continue to beat and grind until it becomes smooth again.
Pour the finished dessert into any container, cover the surface with foil and leave to cool. If you want to serve it warm, then pre-heat it over a saucepan with barely boiling water.
Option on milk
This thinner version of the treat has a consistency more suitable for filling and filling the dough. What is the name of the English dessert custard? Its basic version, the recipe of which is indicated below, is designated as custard in English. This is an extremely versatile and very quick and easy to make cream that can complement any dessert. For him you will need:
- 1 cup 10-12% cream;
- 1 cup of whole milk;
- 4 large egg yolks;
- 1 tablespoon vanillin or one vanilla bean, cut lengthwise;
- 1/3 cup granulated sugar;
- 2 teaspoons of tea starch.
Cooking liquid cream
The recipe for an English cream looks like this step by step. In a medium-sized bowl, beat the egg yolks, sugar, and corn starch until the mixture is smooth and uniform. Heat milk, cream, and vanilla in a small saucepan until bubbles begin to appear along the edges.
Traditional English cream requires the use of vanilla pods, which should be cut in the longitudinal direction so that the taste and aroma can fill all the components. In extreme cases, use vanilla powder. Do not add liquid vanilla extract as it does not mix well with this custard.
Pour half a glass of hot milk mixture and mix it with yolks, constantly whipping with a whisk. Gradually pour the mass from the egg yolk back into the pan to the rest of the milk, constantly whisking to prevent the formation of lumps. Continue cooking, stirring continuously, until the mixture begins to solidify on the back of the spoon. In no case do not boil. Pour into a bowl, wrap with plastic wrap and cool.
The density of the dessert will vary depending on how much corn starch you use (you may not add it at all if you want a very liquid cream).
Pudding Option
This is an Americanized version of English cream. As a rule, such a dessert is called pudding; it is served as a separate dish. If desired, it can still be used as a sweet sauce or topping with any dough product. It is not as sweet as most toppings for cakes, nor does it contain much fat. You can cook it quickly, easily and simply, especially if you are waiting for guests. So you will need:
- a quarter cup of sugar;
- 2 tablespoons and 2 teas of corn starch;
- a quarter of a spoon of tea salt;
- 2 cups whole milk;
- 2 egg yolks;
- 1 tablespoon unsalted butter;
- 1 teaspoon vanilla extract.
Cooking a thick cream
Start by mixing the dry ingredients in a small saucepan. Beat them together with a fork or whisk. You can use a food processor for this purpose. Then pour the milk into the mixture and whip all these components together, checking the bottom of the container. This is necessary to ensure that there is no adherent starch. Pour the prepared mass into a pan, put on a stove at a moderate heat and bring to a boil for about 20-30 seconds. The cream will immediately noticeably thicken.
Pour about a third of the mixture over the egg yolks to stir them. You should carefully bring them to the desired temperature. Beat them with a hot creamy mass, and then pour everything back into the pan.
Bring the mixture to a very light boil for about 20 seconds, then remove the pan from the stove. Beat the prepared hot mixture with butter, pour in a little vanilla extract. At this point, your dessert cream pudding is ready. Put it in serving dishes, cool and serve.
Very thick cream in the form of a pie
This is a very tasty and quick pie. It is not too sweet and very tender at the same time. Its trick is that this cake, when finished, breaks up into three layers. Moreover, its texture is very delicate and velvety, with a pronounced taste of custard. So you will need:
- 4 eggs (separately yolks from proteins) at room temperature;
- 1 glass of water;
- half a cup plus 2 tablespoons of sugar;
- 1 tablespoon unsalted, melted butter;
- 3/4 cup flour;
- 2 cups of milk, warm;
- powdered sugar for sprinkling.
How to make a cream pie?
Start by whipping the egg whites until they form hard peaks. Set aside.
In a separate bowl, beat the egg yolks and sugar until they are very light and creamy. Then add melted butter and a spoonful of water. Mix well. Add flour to the yolk mixture and continue whisking until smooth.
Add milk and water. Do not worry that the dough will turn out to be very liquid, almost watery. Add the whipped squirrels to it very carefully to maintain their splendor. Pour the mixture into a greased form. Bake for an hour, then sprinkle with powdered sugar while hot.