2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The English cream, known as castard oil, serves as the basis for making sumptuous desserts such as Spanish flan, caramel cream and tea castor oil. But it is also an amazing dessert in itself.
Its main ingredients are milk or liquid cream, as well as sugar and eggs. Castor cream thickens thanks to the yolks, whose protein shrinks when heated and turns the liquid into an emulsion.
Castor cream has high temperature requirements. If during its preparation the temperature exceeds the required - from 74 to 90 degrees, the thin web of condensed proteins turns into lumps, from which the cream becomes dry and granular.
If such a cream is heated further, the lumps are combined into solid thick pieces from which liquid flows, as from a sponge. Then the cream coagulates and only pieces of boiled eggs remain, which float in a cloudy liquid.
At each stage of the preparation of English cream you must take measures against the shrinkage of proteins. First, carefully separate the yolks from the whites.
Mix the yolks with the sugar to make the mixture white. Slowly pour the hot milk into the mixture and beat gently without forming bubbles. The optimal ratio is one yolk per hundred milliliters of milk.
Then pour the mixture into a saucepan and heat it evenly until the cream thickens, stirring very gently.
If you want to bake the cream, you have to strain it into small molds and let it thicken in a water bath in a preheated oven.
To keep the dessert in shape after being removed from it, it must be prepared from four whole eggs, four yolks and six hundred milliliters of milk.
To get a caramel crust, melt a hundred grams of sugar over low heat until golden. Carefully pour the caramel over the finished cream in the molds and allow to harden.
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