English Cream for Pancakes
1/3 cup sugar
4 egg yolks
1 cup heavy whipping cream
2 teaspoons vanilla extract - divided
Container: mixing bowl
Method of Preparation
In a medium size mixing bowl stir sugar and egg yolks until blended together.
Use a small saucepan to heat the cream and 1 tsp. of vanilla extract. Remove from heat when reaching the boiling point.
Using another mixing bowl, begin to add hot cream mixture to egg and sugar mixture a little at a time, whisking as it is being added. When finished adding all ingredients together, pour contents into a medium size saucepan.
Heat ingredients in medium size saucepan on medium heat setting keeping temperature just below the boiling point which is (80° C). As mixture begins to thicken, check the texture and consistency which should be smooth and pourable, but slow to pour.
When desired consistency is achieved, remove from heat and pour cream through a strainer.
Add the remaining teaspoon of vanilla extract to strained cream, stirring into to mix thoroughly.
If to be served later, refrigerate in an airtight container until ready to serve.
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