Suck Cream is a traditional English recipe (from Cornwall) for a classic dessert of cream thickened into a custard with egg yolks and flavoured with lemon zest, white wine and sugar that's served chilled in glasses with dry toast fingers or rusks. The full recipe is presented here and I hope you enjoy this classic English version of: Suck Cream.
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This is a classic dessert from Cornwall's North Coast (Boscastle region).
Ingredients:
600ml double cream
3 strips of lemon zest
3 tbsp white wine
2 tbsp sugar
1 egg yolk, well beaten
Method:
Pour the cream into a pan with the lemon zest and bring just to a boil then take off the heat.
Beat together the egg yolk, wine and sugar in a heat proof bowl. Whisk in a ladleful of the hot cream into the egg yolk mix to temper. Add this egg mix back to the cream and whisk to combine.
Place the pan over gentle heat and cook slowly, stirring constantly, until the mixture is thick (but make certain it does not boil). Take off the heat and remove the lemon zest.
Allow the mixture to cool, but pour into glasses before it sets. Now leave the custard aside to set completely. Serve chilled with fingers of dry toast or rusks.
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