📝 About This Recipe
The quintessential 'English Cream' is the hallmark of sophisticated French pastry, offering a silky, pourable custard that elevates any dessert from simple to sublime. Infused with the aromatic seeds of a whole vanilla bean, this sauce balances the rich decadence of egg yolks with a delicate, milky sweetness. It is a versatile masterpiece, serving as the foundation for ice creams or as a golden pool for a warm chocolate fondant.
🥗 Ingredients
The Dairy Base
- 1 cup Whole Milk (high quality, full fat)
- 1 cup Heavy Cream (minimum 36% milkfat)
- 1 piece Tahitian Vanilla Bean (split lengthwise and seeds scraped)
- 1/2 teaspoon Pure Vanilla Extract (added at the end for layered flavor)
The Liaison
- 6 large Egg Yolks (at room temperature, strictly no whites)
- 1/2 cup Granulated Sugar (superfine sugar works best)
- 1 pinch Kosher Salt (to brighten the vanilla notes)
👨🍳 Instructions
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1
Prepare an ice bath by filling a large bowl with ice and a little water. Place a medium stainless steel bowl inside the ice bath and set a fine-mesh sieve over the top. This ensures you can stop the cooking process instantly later.
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2
In a heavy-bottomed medium saucepan, combine the whole milk and heavy cream. Using the tip of a paring knife, scrape the seeds from the vanilla bean pod and add both the seeds and the empty pod to the milk mixture.
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3
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, just until small bubbles appear around the edges (about 180°F/82°C). Do not let it reach a rolling boil.
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4
Once simmering, remove the pan from the heat, cover with a lid, and let the vanilla steep for 10 minutes to extract maximum aroma.
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5
While the milk steeps, place the egg yolks, granulated sugar, and salt in a medium heat-proof glass bowl. Whisk vigorously for 2-3 minutes until the mixture turns pale yellow and forms a 'ribbon' when the whisk is lifted.
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6
Remove the vanilla pod from the milk. Slowly drizzle about 1/2 cup of the warm milk into the egg mixture while whisking constantly. This 'tempers' the eggs, raising their temperature slowly so they don't scramble.
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7
Continue adding the remaining milk in a slow, steady stream while whisking until fully incorporated.
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8
Pour the entire mixture back into the saucepan. Place over low heat.
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9
Cook the custard, stirring constantly with a heat-resistant rubber spatula or wooden spoon. Ensure you scrape the bottom and the corners of the pan frequently.
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10
Continue cooking until the sauce thickens enough to coat the back of the spoon (nappe consistency), usually reaching between 175°F and 180°F (80°C-82°C). If you run your finger across the back of the spoon, the path should remain clear.
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11
Immediately remove from heat and pour the sauce through the prepared sieve into the bowl sitting in the ice bath. This removes any tiny bits of cooked egg and stops the cooking.
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12
Stir in the vanilla extract. Continue to stir the sauce over the ice bath until it has cooled to room temperature.
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13
Cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours before serving.
💡 Chef's Tips
Never let the sauce boil once the eggs are added, as this will cause the custard to curdle and separate. If the sauce does begin to look slightly grainy, quickly pour it into a blender and pulse for 10 seconds to emulsify. Use the leftover egg whites for meringues or macarons to ensure zero waste in your kitchen. For a deeper flavor, you can toast the vanilla bean pod briefly before adding it to the milk. Always use a heavy-bottomed pan to ensure even heat distribution and prevent scorching the delicate proteins.
🍽️ Serving Suggestions
Drizzle warm over a dark chocolate fondant or lava cake for a classic temperature contrast. Serve chilled alongside a bowl of fresh macerated strawberries or raspberries. Use as a luxurious base for 'Îles Flottantes' (Floating Islands) with poached meringues. Pour over a warm apple tart tatin or bread pudding to add moisture and richness. Pair with a glass of late-harvest Sauternes or a delicate Muscat dessert wine.