English Custard Cream (Crema Inglese)

Method

1. Pour cream into a saucepan. Add vanilla bean slit open and lemon zest. Heat until boiling (82°C).
2. Meanwhile, in a bowl whisk egg yolks with sugar until pale and thick.
3. Soak gelatin sheets in cold water to soften.
4. Once cream is hot, slowly pour it into the egg mixture while whisking continuously.
5. Squeeze the gelatin sheets and add them to the mixture. Stir well.
6. Pour everything back into the saucepan and cook over low heat, stirring constantly with a spatula, until the mixture reaches 82°C. Do not boil.
7. Strain the cream through a fine sieve to remove vanilla pod and zest. Let cool.
8. The crema inglese is now ready to be used as a base. You can add marron glacés, candied chestnuts, mascarpone with chocolate, or honey for different variations.