English cream

 English cream

Ingredients:

• Vanilla
• Four egg yolks
• 1/2 litre whole milk
• 150 g sugar
• 15 cl fresh cream

Preparation:

1. Boil the milk and the cream with the vanilla (Pour a little water into the pan to prevent the milk from sticking)
2. In a bowl, mix the eggs and sugar. Whisk to form a homogeneous mixture. The ingredients must become as white as possible! A delicate foam forms on top of the preparation and it starts to smell good.
3. When boiling, pour the milk over your egg yolks. Add everything to your saucepan, then return to low heat. CAUTION the preparation must not boil under any circumstances otherwise the preparation would turn, if you have any doubts it is better to remove the pan from the heat and wait thirty seconds before putting it back on the fire. It is best to stop cooking if you be afraid and taste it a little more liquid than turned
4. The custard being at the thickening you will have judged good, pass it in a fine sieve to filter the impurities which would be there, and reserve it with the expenses without covering it.
5. Serve with plain cake or any of your choice.