Best 10 English Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable delight of English cream, a classic custard sauce with a velvety smooth texture and a symphony of flavors. This versatile sauce finds its way into numerous desserts, where it elevates humble puddings, enriches fruit tarts, and transforms pancakes into a gourmet breakfast. Its versatility extends beyond desserts, as it can elevate savory dishes with its subtle sweetness and creamy richness. Our collection of recipes introduces you to a world of possibilities with English cream, from the classic Crème Anglaise to the exotic Mango and Passion Fruit English Cream. Embrace the culinary journey and discover how this simple sauce can transform ordinary dishes into extraordinary culinary experiences.

Let's cook with our recipes!

TRADITIONAL ENGLISH TEA TIME SCONES WITH JAM AND CREAM



Traditional English Tea Time Scones With Jam and Cream image

Eat these hot, split & spread with fresh churned butter, fresh cream and homemade jam, preferably strawberry........not forgetting to lick your fingers afterwards - discreetly! These always made an appearance on my Mum and Grandmother's Afternoon Tea Table....it's simply expected my dear! You can also add dried fruit to these to make traditional fruit scones, such as sultanas, currants and raisins; I have added that option in the recipe. The traditional English Cream Tea is very popular in the South West of England, especially in Devon and Cornwall - there you will be offered a pot of tea with fluffy warm scones, butter, cream and strawberry jam. In Devon, you will be served double Devon cream and in Cornwall, you will be offered clotted cream - that's the main difference.

Provided by French Tart

Categories     Scones

Time 20m

Yield 6-8 Scones, 3-4 serving(s)

Number Of Ingredients 11

8 ounces self-raising flour
salt, to taste
1 teaspoon baking powder
2 tablespoons caster sugar (superfine granulated)
2 ounces butter
1 egg, beaten and mixed with
1/4 pint milk
fresh double cream, to serve (heavy cream)
jam, of your choice
butter, to spread
2 ounces sultanas, raisins (optional) or 2 ounces currants (optional)

Steps:

  • Sift together the flour, salt and baking powder into a bowl and add the sugar and butter.
  • Rub in the butter until the mixture resembles fine breadcrumbs.
  • Gradually mix in the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones. Add your fruit at this stage if using.
  • Gently knead the dough on a lightly floured work surface until smooth.
  • Roll out the dough to about 1/2" thick, then cut out 2" rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.
  • Arrange scones on baking sheets then brush tops with the milk and egg mixture.
  • Bake in the oven at 230°C (450°F) mark 8 for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
  • Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.

ENGLISH SALAD CREAM



English Salad Cream image

We served this dressing with cold Boiled Lobster Tails. Try it with shrimp or on a green salad.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes about 2 cups

Number Of Ingredients 8

1 large egg, plus 2 large egg yolks
1/2 cup creme fraiche
1 cup whole milk
6 tablespoons white wine vinegar
1 tablespoon all-purpose flour
1/2 teaspoon ground mustard
1 teaspoon coarse salt
1/2 teaspoon freshly ground white pepper

Steps:

  • Prepare an ice-water bath; set aside. Put all ingredients into a blender, and blend until well combined.
  • Transfer mixture to a heatproof bowl set over a pan of simmering water. Whisk until mixture coats the back of a wooden spoon, 4 to 5 minutes. Continue to cook, whisking, 3 minutes.
  • Pour mixture into a bowl set in the ice-water bath. Let stand, stirring occasionally, until completely cool.

ENGLISH NORTH COUNTRY STRAWBERRIES AND CREAM COURTING CAKE



English North Country Strawberries and Cream Courting Cake image

A divine and decadent three tiered strawberries and cream gateau, enough to melt any man's heart! There is another recipe for this on Zaar, but this is the recipe that I know and love; this recipe has family connections; my mother has an old black and white photograph, taken in 1920, of my grandparents seated by my grandmother's courting Cake! The tradition is that the cake was baked by the young ladies for their betrothed, one would assume as some sort of culinary test maybe? The tradition was particularly prevalent in the north of England, hence the name of my cake. You can use bruised or very ripe strawberries for use in the filling, I buy mine at the end of the season when there is a glut - reserving the best ones for the top of the cake! The cake is also known as a Betrothal Cake in some parts of Great Britain.

Provided by French Tart

Categories     Dessert

Time 40m

Yield 1 Courting Cake, 12 serving(s)

Number Of Ingredients 10

8 ounces butter
8 ounces caster sugar
1 teaspoon vanilla extract
4 eggs, beaten
12 ounces self raising flour
milk, to mix to a dropping consistency
3/4 pint fresh whipping cream
12 ounces strawberries, hulled and trimmed
icing sugar, for sprinking on the top
1/2 teaspoon vanilla extract (optional for cream filling)

Steps:

  • Pre-heat oven to 180C/350F/gas 4.
  • Grease and line with baking parchment, three 7" or 8" round Victoria sandwich tins.
  • Cream the butter, vanilla extract and sugar together until pale and fluffy - this is very important, it captures air and keeps the cake light and moist!
  • Add the beaten eggs gradually, mixing well each time. Lightly sieve in the flour - again gradually - and then add enough milk to make the cake mixture a dropping consistency.
  • Divide the mixture between the three cake tins - giving them a gentle shake to level them, and bake in the pre-heated oven for about 25 - 30 minutes, or until well risen and a pale golden brown. Turn the cakes out and leave to cool on a wire rack.
  • Whip the cream until thick and holding soft peaks and add the vanilla extract if using.
  • Sandwich the cakes together with the cream and sliced strawberries - reserving at least 8 for the top of the cake.
  • Place the cake on an atractive cake or gateau serving platter/stand and sprinkle the icing sugar over the top of the cake.
  • Decorate with the reserved whole strawberries.
  • N.B. you can also decorate the top of the cake with the whipped cream - but this is not traditional!

SAUSAGE, ENGLISH MUFFIN, AND CREAM GRAVY SANDWICH



Sausage, English Muffin, and Cream Gravy Sandwich image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

10 large eggs
2 tablespoons cold water
6 green onions, white and green parts, thinly sliced, plus chopped green onion tops, for garnish
Salt and freshly ground black pepper
4 tablespoons unsalted butter
4 thick cut English muffins, toasted
Sausage and Gravy, recipe follows
1 cup grated Monterey jack or white Cheddar cheese
1 pound breakfast sausage, casings removed
1/2 large onion or 1 small onion, finely chopped
1 jalapeno chile, finely chopped
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 tablespoon finely chopped fresh sage leaves
Salt and freshly ground black pepper

Steps:

  • Preheat the broiler.
  • Whisk together the eggs, water, green onions, and salt and pepper in a large bowl. Heat the butter in a large nonstick saute pan over medium heat. Add the egg mixture and stir until soft curds form.
  • Place the toasted English muffins on a baking sheet and divide the sausage patties among the halves. Scatter about 1/4 cup of the cheese over top and place under the broiler for a minute or so, just until cheese is melted. Divide eggs over top of melted cheese, then ladle some of the gravy over, and garnish with green onion tops. Serve immediately, 2 halves per person.
  • Form sausage into 4 patties and cook in a large skillet over medium-high heat until golden brown. Remove to a plate with a slotted spoon. Add the onion and jalapeno to the pan and cook until soft. Stir in the flour and cook for 1 1/2 to 2 minutes. Slowly whisk in the milk and bring to a boil, whisking constantly, until thickened. Lower the heat and cook for 5 minutes. Season with the sage and salt and pepper, to taste, and cook for 5 minutes longer.

ENGLISH CREAM SCONES



English Cream Scones image

Make and share this English Cream Scones recipe from Food.com.

Provided by Frank Butcher

Categories     Scones

Yield 8 scones

Number Of Ingredients 7

2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening
2 eggs
1/2 cup milk or 1/2 cup light cream

Steps:

  • Preheat oven to 450 degrees F.
  • Combine dry ingredients.
  • Cut in shortening with two knives or a pastry blender until mixture has the consistency of coarse cornmeal.
  • Set aside. Reserve a little of the egg whites (to brush over tops of scones) and beat eggs until light. Stir in milk.
  • Make a well in the dry ingredients and add liquid all at once, stirring with a fork vigorously until dough comes freely from the sides of the bowl.
  • Turn dough out onto a lightly floured surface and pat dough out to 3/4-inch thickness.
  • Cut into 8 triangles or squares or form into "biscuits".
  • Brush tops with egg whites and sprinkle generously with sugar.
  • place on an ungreased baking sheet. Bake for 12 to 15 minutes or until tops are golden.
  • Variations: Raisin Scones Add to dry ingredients 1/2 cup seedless raisins, currants, Craisins or other fruits (fresh blueberries or raspberries, apple chunks etc). Cheese Scones Reduce sugar to 1 tsp Add 1 cup of shredded sharp cheese to dry ingredients.
  • Do Not sprinkle with sugar before baking.

ENGLISH SCONES WITH MIXED SUMMER BERRIES AND CREAM



English Scones With Mixed Summer Berries and Cream image

When I was last back in England, I bought a bag of semi-dried mixed summer berries; strawberries, raspberries, blackberries, bilberries (wild blueberries) and cherries, all semi-dried and bursting with colour and flavour. I could not wait to cook with them, having sampled a few of them first of course! I came up with this recipe, a simple classic scone recipe, the mainstay of all English tea tables and they simply flew off the table, with requests for the recipe. The stars of the show are the semi-dried berries, and a good home-made jam and cream of course. Use any semi-dried berries you can source locally, but do try to replicate the summer berries I have listed, for that optimum flavour sensation!

Provided by French Tart

Categories     Scones

Time 25m

Yield 18-20 scones

Number Of Ingredients 11

500 g plain white flour, plus extra for dusting
2 eggs, beaten
75 g caster sugar
30 g baking powder
75 g butter, softened
230 ml milk
1 teaspoon vanilla extract
150 g semi-dried berries, strawberries, raspberries, blackberries, bilberries and cherries
1 egg, beaten, for egg wash
golden caster sugar, for glaze
jam and cream, to serve

Steps:

  • Preheat the oven to 220°C/gas 6. Grease a baking sheet.
  • Sieve the flour into the bowl of a food mixer and add the eggs, sugar, baking powder, butter, vanilla extract and milk. Using a paddle blade, mix for about 2 minutes on slow speed.
  • Add the dried mixed berries and mix until evenly combined. If the mixture is a little sticky, add more flour or more milk if it is too dry - you want a soft dough, but not sticky.
  • (You can make these by hand too - put the flour, sugar and baking powder into a large bowl, then rub in the butter until it resembles breadcrumbs, add the eggs, milk and vanilla extract, mix well. Add the dried berries, mix again.).
  • Transfer the mixture to a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 3/4" or 5cm. Gently cut the dough into rounds using a pastry cutter.
  • Transfer the scones to the prepared baking sheet and brush with the egg wash, and then sprinkle liberally with golden caster sugar for the glaze.
  • Bake for 15 minutes, or until risen and golden brown. Transfer to a wire rack to cool a little. Serve warm with butter or jam and cream.

Nutrition Facts : Calories 168.7, Fat 4.9, SaturatedFat 2.7, Cholesterol 45.9, Sodium 173.8, Carbohydrate 26.4, Fiber 0.8, Sugar 4.3, Protein 4.4

SAUSAGE, ENGLISH MUFFIN, AND CREAM GRAVY SANDWICH



Sausage, English Muffin, and Cream Gravy Sandwich image

This is the BEST! It is courtesy of Bobby Flay from the Food Network. This is unbelieveable! Careful though, it has some heat to it. Just enough if you ask me. This is posted as it was written, but I didn't use as many eggs. This is for 4 servings.

Provided by basfishinlady

Categories     Breakfast

Time 45m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 14

10 large eggs
2 tablespoons cold water
6 green onions, white and green parts, thinly sliced
salt and pepper
4 tablespoons unsalted butter
4 thick cut English muffins, toasted
1 lb breakfast sausage (formed and cooked into 4 patties)
1 cup grated monterey jack cheese or 1 cup white cheddar cheese
1 lb breakfast sausage, casings removed if it has them
1 jalapeno, finely chopped (remove seeds)
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 tablespoon finely chopped sage leaf (I used dried)
salt and pepper

Steps:

  • Preheat the broiler.
  • Whisk together the eggs, water, onions, salt and pepper in a large bowl. Heat the butter in a large nonstick saute pan over medium heat. Add the egg mixture and stir until soft curds form.
  • Place the toasted English muffins on a baking sheet and divide the sausage patties among the halves. Scatter about 1/4 cup of the cheese over top and place under the broiler for a minute or so, just until the cheese is melted. Divide the eggs over top of melted cheese, then ladle some of the gravy(directions follow) over. Serve immediately.
  • Sausage and Gravy:.
  • In the pan you fried the sausage in, Add the jalepeno to the grease in the pan and cook until soft. Stir in the flour and cook for 1 1/2 to 2 minutes. slowly whisk in the milk and bring to a boil, whisking constantly, until thickened. Lower the heat and cook for 5 minutes.
  • season with sage and salt and pepper, to taste and cook for 5 minutes longer.

Nutrition Facts : Calories 1366.7, Fat 100.9, SaturatedFat 39.4, Cholesterol 784.2, Sodium 2310.9, Carbohydrate 35.2, Fiber 2.8, Sugar 8.6, Protein 75.7

OLD ENGLISH CREAM PIE FILLING



Old English Cream Pie Filling image

Makes excellent banana, coconut, or chocolate cream pie. This was given to me by a friend many years ago. For banana slice a layer of bananas in pie pan then fill half full with filling add more bananas then rest of filling. For chocolate, add 2 squares semi-sweet chocolate to hot milk and an additional 1/2 cup sugar. Good just to eat as pudding.

Provided by Janell

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 30m

Yield 16

Number Of Ingredients 7

2 quarts milk
2 tablespoons butter
3 eggs, beaten
2 ¼ cups white sugar
1 ¼ cups cornstarch
1 teaspoon salt
2 teaspoons vanilla extract

Steps:

  • In a sauce pan, combine milk and butter. Bring to a boil. In a medium bowl, combine eggs, sugar, cornstarch and salt. Slowly whisk 1 cup of hot milk mixture into egg mixture. Gradually whisk egg mixture back to remaining milk mixture. Continue to cook, stirring constantly, for 5 minutes. Remove from heat and stir in vanilla. Allow to cool.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 43.1 g, Cholesterol 48.5 mg, Fat 4.8 g, Fiber 0.1 g, Protein 5.2 g, SaturatedFat 2.7 g, Sodium 219.7 mg, Sugar 34 g

OLD ENGLISH CREAM PIE FILLING



OLD ENGLISH CREAM PIE FILLING image

Categories     Egg

Number Of Ingredients 7

2 quarts milk
2 tablespoons butter
3 eggs, beaten
2 1/4 cups white sugar
1 1/4 cups cornstarch
1 teaspoon salt
2 teaspoons vanilla extract

Steps:

  • In a sauce pan, combine milk and butter. Bring to a boil.
  • In a medium bowl, combine eggs, sugar, cornstarch and salt. Slowly whisk 1 cup of hot milk mixture into egg mixture. Gradually whisk egg mixture back to remaining milk mixture. Continue to cook, stirring constantly, for 5 minutes.
  • Remove from heat and stir in vanilla. Allow to cool.
  • Note: For banana pie, slice a layer of bananas in pie pan then fill half full with filling, add more bananas, then rest of filling. For chocolate pie, add 2 squares semi-sweet chocolate to hot milk and an additional 1/2 cup sugar.

ENGLISH TOFFEE CHOCLATE CREAM PIE



English Toffee Choclate Cream Pie image

Easiest pie you'll ever make.

Provided by Gail Charbonneau

Categories     Pies

Time 20m

Number Of Ingredients 5

1 box cook and serve chocolate pudding mix 5 ounce size. prepared as directed on box.
1 pkg 10" graham cracker crust
1/4 c heath english toffee bits, plus 1 tablespoon for garnish
1 oz hershey bar
8 oz cool whip lite topping, thawed.

Steps:

  • 1. Sprinkle 1/4 cup of toffee bits on the crust. Pour warm pudding into crust. Place in refrigerator for at least an hour or overnight.
  • 2. Top the pie with the cool whip. Sprinkle with I tablespoon health bits and shave the Hershey bar on top.

Tips:

  • Use a heavy-bottomed saucepan to prevent the cream from scorching.
  • Stir the cream constantly while it is heating to prevent it from curdling.
  • Do not boil the cream, as this will cause it to curdle.
  • Remove the cream from the heat as soon as it reaches the desired consistency.
  • If you are using a vanilla bean, split it open and scrape out the seeds before adding it to the cream.
  • For a richer flavor, use heavy cream instead of milk.
  • English cream can be used as a dessert sauce, a filling for pastries, or a topping for ice cream.

Conclusion:

English cream is a delicious and versatile dessert sauce that can be used in a variety of ways. It is easy to make and can be tailored to your own taste preferences. With just a few simple ingredients, you can create a creamy and flavorful sauce that will impress your friends and family.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics