English Cream with Thermomix

English cream originated from a culinary misunderstanding of the 17th century. While the French perfected their complex pastry creams with flour and clever roux, the English kept the simple version: egg yolks, sugar, and milk, and that's all! A delicate, almost liquid sauce poured over puddings and tarts. The French, somewhat condescending, called it "English cream" with a shrug — as if it were a minor achievement.