Crema Inglese: A Classic Italian Dessert Sauce
Category: Desserts
Servings: 4
Crema Inglese is a rich and velvety Italian custard, often served as a dessert sauce to accompany various sweet treats like cakes, tarts, and fruits. Its silky texture and delicate flavor make it the perfect addition to enhance any dessert. This version of Crema Inglese is infused with the aromatic essence of vanilla and a hint of lemon zest, adding depth and complexity to its taste. The key to making this custard lies in the careful control of temperature, ensuring a smooth, lump-free result that will impress anyone who tastes it. Follow these detailed steps to create a perfect Crema Inglese that will elevate your dessert repertoire.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole milk | 330g |
| Fresh liquid cream | 170g |
| Egg yolks | 140g |
| Vanilla pod | 1 |
| Lemon zest | 1 |
| Sugar | 100g |
| Fine salt | A pinch |
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Carbohydrates | 24g |
| Sugars | 24g |
| Protein | 4g |
| Fiber | 0g |
| Sodium | 30mg |
Instructions:
Step 1: Preparing the Flavored Milk and Cream Base
To begin, split the vanilla pod lengthwise and scrape the seeds out with a knife. Add both the vanilla seeds and the empty pod to a saucepan. Along with the vanilla, add the zest of one lemon. The lemon zest will impart a fragrant citrus note to the custard, balancing the richness of the milk and cream.
Pour the whole milk and fresh liquid cream into the saucepan. Heat the mixture gently over medium heat, stirring occasionally to prevent the milk from sticking to the bottom of the pan. The aim is to infuse the vanilla and lemon into the milk and cream mixture while warming it up, but without boiling it at this point. Be patient—let the flavors mingle for about 5 minutes.
Step 2: Mixing the Egg Yolks with Sugar
In a separate bowl, whisk together the egg yolks and sugar. You want to achieve a smooth, slightly pale mixture. Use a spatula or hand whisk, stirring in a circular motion until the eggs and sugar are completely combined. This step is crucial because it creates the foundation for the creamy custard texture.
Add a pinch of fine salt to the egg yolk-sugar mixture. The salt will help enhance the sweetness and balance the flavors, making the custard more rounded and complex.
Step 3: Combining the Hot Milk Mixture with the Egg Mixture
Once the milk and cream mixture is hot (but not yet boiling), carefully remove it from the heat. Slowly pour it over the egg yolk mixture while continuously whisking. This step is essential for tempering the eggs, which means slowly raising their temperature without scrambling them. Pour the hot liquid in a steady stream and keep whisking to ensure a smooth consistency.
Step 4: Cooking the Custard
Return the combined mixture to the stove over low heat. This is the most delicate part of making Crema Inglese: you need to heat the custard mixture gently while stirring continuously with a spatula. The goal is to reach a temperature of about 82°C (180°F). Use a kitchen thermometer if you have one for precision.
If you don’t have a thermometer, there’s another way to check: dip a spoon or spatula into the custard. If the back of the spoon is coated with the custard and you can run your finger through it, leaving a clear trail, the custard is ready.
Be very careful not to exceed 85°C (185°F), as this can cause the eggs to curdle. The custard should thicken gradually without forming any lumps.
Step 5: Straining and Cooling the Custard
Once the custard reaches the desired consistency, remove it from the heat immediately. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any coagulated egg bits. This step ensures the custard remains silky and smooth.
To cool the custard quickly, set the bowl into a larger bowl filled with ice. This process will stop the cooking instantly, preventing the custard from overcooking. Stir the custard occasionally as it cools.
Step 6: Final Touches and Storage
Once the custard has cooled to room temperature, cover it with plastic wrap, making sure the wrap is in direct contact with the surface of the custard. This will prevent a skin from forming as it cools completely in the refrigerator.
Refrigerate the Crema Inglese for at least 2 hours before serving, as it needs time to set and reach its full flavor potential.
Serving Suggestions:
Crema Inglese can be served in a variety of ways. Spoon it over cakes, tarts, or fresh fruit for an indulgent treat. It pairs beautifully with fruit-based desserts like poached pears or roasted apples. You can even serve it with a warm slice of your favorite pie or cake for a comforting dessert.
If you’re feeling adventurous, add a drizzle of chocolate sauce on top of the Crema Inglese for a decadent chocolate-vanilla combo. Or, for a more exotic touch, sprinkle a little cinnamon or nutmeg over the top just before serving.
Tips and Variations:
- For an extra depth of flavor, try infusing the milk and cream with a cinnamon stick or a few cardamom pods along with the vanilla and lemon zest.
- Crema Inglese can also be flavored with other extracts such as almond or hazelnut for a unique twist.
- To make this custard dairy-free, substitute the milk and cream with almond milk and coconut cream. However, keep in mind that the flavor will differ slightly.
With its creamy texture and delicate flavor, Crema Inglese is a versatile and sophisticated addition to any dessert spread. Whether you’re preparing a special treat for a holiday or simply enjoying a cozy dessert at home, this classic Italian custard will never disappoint. Enjoy!
