The English cream
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.
> Recipe
Of course, it is made with milk, egg yolks, sugar and vanilla, but what are the secrets for a sweet and fragrant cream?
> 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 need 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.
See also
> 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.
> 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 .... Although for a creamier consistency, you can still add a little cream (and mix well) before freezing it.
Look at the recipes:
Fake English Dove Soup
Charlotte Chocolate
