English Cream Recipe
Ingredients
| Milk | 1/2 Cup (16 tbs) | |
| Vanilla bean piece | 1 | |
| 3 egg yolks, slightly beaten | ||
| Sugar | 6 Tablespoon | |
| Kirsch | 2 Tablespoon | |
Directions
1. Heat the milk with vanilla bean in a heavy saucepan until scalded. Set aside.
2. Blend the egg yolks and sugar in the top of a double boiler. Remove vanilla bean from milk and gradually add the milk to egg yolk mixture, stirring constantly.
3. Cook and stir over boiling water until mixture coats a metal spoon; do not overcook. Remove from boiling water and cool to lukewarm over cold water. Blend in the kirsch.
4. Refrigerate until ready to serve.
2. Blend the egg yolks and sugar in the top of a double boiler. Remove vanilla bean from milk and gradually add the milk to egg yolk mixture, stirring constantly.
3. Cook and stir over boiling water until mixture coats a metal spoon; do not overcook. Remove from boiling water and cool to lukewarm over cold water. Blend in the kirsch.
4. Refrigerate until ready to serve.
Chef
