Crema Inglese

Method

1. Put cold whole milk and liquid cream in a small saucepan and bring to a simmer over medium heat.
2. Meanwhile, in a bowl, mix egg yolks with granulated sugar without whisking too much.
3. When the milk mixture starts to boil, slowly pour it into the egg yolks a little at a time, stirring constantly to avoid cooking the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring with a spatula.
5. Cook until the mixture reaches a maximum of 82°C (180°F), or until it coats the spatula (nappe). If you don't have a thermometer, the cream is ready when it coats the spatula and doesn't run off quickly.
6. Optionally, flavor with star anise, cinnamon, or other aromatics at this point.
7. Serve warm or let it cool; it will thicken slightly as it cools.