A sweet and frothy cream based on beer, ideal for accompanying desserts, ice creams, or for filling cakes. The beer gives a bitter and aromatic note balanced by the sweetness of the cream.
In a bowl, beat the egg yolks with the sugar until you obtain a light and frothy mixture.
Sift the corn starch and add it to the yolk mixture, mixing well to avoid lumps.
Heat the beer with the cream and salt in a saucepan until it reaches a slight boil, then remove from heat.
Slowly pour about one third of the hot liquid onto the yolk mixture, stirring vigorously to temper the eggs.
Put the mixture back into the saucepan with the rest of the liquid and cook over low heat, stirring continuously, until the cream thickens (a few minutes).
Remove from heat and stir in the butter and vanilla extract or vanilla beans, mixing until you obtain a smooth cream.
Let cool, covering the surface with plastic wrap to avoid forming a skin. Chill completely in the refrigerator before serving.
Saucepan
Whisk
Bowl
Sifter
Store in the refrigerator in an airtight container for 2-3 days
Variants: dark beer can be used for a rounder and caramelized flavor, or you can add a splash of liqueur (e.g. whiskey) for a different aroma.
Italy
| Energy (kcal) | 289.93 |
| Carbohydrates (g) | 14.13 |
| of which Sugars (g) | 12.42 |
| Fat (g) | 20.15 |
| of which Saturates (g) | 8.88 |
| Protein (g) | 6.93 |
| Sale (g) | 0.03 |
