Creme Inglês

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6 gemas 100 g de açúcar 600 ml de leite 1 colher de sopa de essência de baunilha

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1 Em uma tigela, bata bem os ovos e o açúcar com um fouet.

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2 Em uma panela, misture o leite e a essência de baunilha.

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3 Leve ao fogo médio até o leite aquecer. Não pode esquentar muito, nem ferver.

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4 Quando o leite estiver morno, retire uma concha dele e coloque na tigela com os ovos e o açúcar.

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5 Mexa bem com um fouet até incorporar às gemas.

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6 Adicione mais uma concha do leite morno na tigela e mexa novamente até incorporar às gemas.

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7 Junte a mistura da tigela ao leite que sobrou na panela.

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8 Ligue o fogo baixo e mexa sem parar até começar a engrossar.

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9 Quando começar a engrossar, desligue o fogo e preserve mexendo para o creme esfriar e não formar uma película por cima.

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10 Para acelerar o resfriamento, faça um banho-maria invertido (tigela com água gelada e gelo), sem parar de mexer.

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11 Quando o creme inglês esfriar, leve-o à geladeira até a hora de servir.

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