Literally English cream.
Traditional version ingredients:
1/2 cup whole milk
1/2 cup heavy whipping cream
1/2 vanilla bean
3 egg yolks
3 tbsp sugar
so yes, this is ketoable
Cornstarch version ingredients:
1/2 cup heavy whipping cream
1/2 cup whole milk
2 large egg yolks
1/2 vanilla bean
3 tbsp sugar
2 tsp cornstarch
Here’s the one and only big caution – the egg is prone to curdling easily, so we need to keep the temp under 176F/80C. The custard begins setting at 158F/70C.
A double boiler is helpful, not needed if you’re paying attention.
- Whisk yolks, sugar, cornstarch (if used) until smooth
- Heat milk, cream, vanilla in saucepan until small bubbles form at edge
- Take 1/2 cup of hot cream mix and pour a thin stream while whisking into egg mixture
- Take that mix, and slowly add to saucepan, whisking constantly to prevent clumpingNext big caution – do not boil this!
- Keep cooking and whisking until back of spoon coated, leaves a clean trail when you rub finger across it.
If you’re using cornstarch, you can control the thickness of the finished product – anywhere from a very pourable cream to a thick pudding. - Pour through fine mesh sieve to filter out cornstarch/egg yolk (optional but recommended)
- Cover (clingwrap contact for no skin) and chill. I prefer to let it cool a little before covering because I just don’t like putting cling wrap on hot food.
This has a ton of uses, ranging from injecting/piping into donuts/choux pastries/horns/etc., to toppings on any dessert (brownies, poached pears, pie, bread pudding, etc.) to the most simple version, which is just serving it in a bowl with a spoon and call it a pudding.