Egg cream using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.8)
Preparation time
32 min
Total time
157 min
Servings
6
Calories / Serving
221 Cals
Difficulty
Easy
Imagine a dessert so light and frothy it might just float away – that's the whimsical delight of Egg Cream! Originally hailing from the bustling streets of Brooklyn, New York, this creamy concoction is a delightful blend of whole milk, whipping cream, and a hint of vanilla sugar – no eggs or cream in the traditional sense, despite its name! Legend has it that the Egg Cream was created by Jewish immigrants in the late 19th century as a way to indulge in a rich treat without breaking the bank. So, whether you're enjoying it on a hot summer day or as a sweet evening treat, each spoonful is a charming trip down memory lane, celebrating a sweet slice of history.
Ingredients
- 3 Eggs
- 80 g Granulated sugar
- 500 g Milk
- 5 g Vanilla extract
- 1 Pinch(es) Cinnamon powder
- 800 g Water
Steps
Custard Base
- Add 3 eggs, 80 g of granulated sugar in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 4.
- Add 500 g of milk, 5 g of vanilla extract in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
Cooking
- Pour the content of the food processor bowl in the ramekin.
- Sprinkle 1 pinch(es) of cinnamon powder on the ramekin.
- Place the vapor kit.
- Place the content of the ramekin in the vapor tray.
- Add 800 g of water in the food processor bowl.
- Mix steam: 25:00min / 120°C / Speed .
- Remove the vapor kit.
Cooling
- Transfer the content of the ramekin on a workplan let cool.
- Setaside the preparation content during 2h .
- Serve Cold.
