Egg Cream

Egg cream can be used warm or cold. Warm cream is an excellent accompaniment to rolls, charlottes, and cakes. Cold cream can be served as a standalone dessert or used as a filling for various cakes.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 8 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 500 ml Sweet cream

  • 1 piece Vanilla, extract, natural

  • 4 pieces Egg, egg yolk, fresh

  • 55 g Sugar, white

  • 1 spoon Koruzni škrob

Steps

  1. Place a pot with sweet cream on the stove and slowly bring it to a boil over moderate heat. Split the vanilla bean in half and scrape out the seeds with the tip of a knife. Add the seeds and the bean to the pot. As soon as the cream boils, remove the pot from the heat and take out the vanilla bean.

  2. In a bowl, mix the egg yolks, sugar, and cornstarch with an electric mixer for 3 to 4 minutes until a thick, frothy mixture forms.

  3. While continuously mixing, slowly pour the hot cream into the egg mixture in a thin stream.

  4. Pour the egg mixture back into the pot and cook until the cream thickens (about 2 to 3 minutes) - if you run your finger over the spoon, a visible trace should remain. Stir constantly with a wooden spoon.

  5. Immediately remove the cream from the heat and pour it into a cold bowl. Cover the bowl tightly to prevent a skin from forming on the cream as it cools.

Nutrition Information (Per 100g)

  • Calories: 317.01 kcal
  • Fat: 23.13 g
    • Saturated Fat: 8.16 g
  • Carbohydrates: 2.72 g
    • Sugars: 0 g
  • Protein: 13.61 g
  • Fiber: 0 g

Advice

Do not cook the cream for too long, as it may become watery. Instead of cream, you can use milk. The cream can also be prepared without cornstarch. In this case, use 5 egg yolks for 500 ml of liquid.