Method is explained and illustrated below. Enjoy!<\/p>\n
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Place half the sugar into a saucepan…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/07\/icr1-300x225.jpg\")
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… and another half into a whisking bowl.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/07\/icr2-300x225.jpg\")
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Separate egg whites from yolks. Place egg whites in the fridge – you can use them for other recipes where you need them. For this recipe, you will need only egg yolks.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/07\/icr3-300x225.jpg\")
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Add the yolks to the sugar in the whisking bowl.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/07\/icr6-300x225.jpg\")
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Mix it well in with a whisk. No need to whisk it until very light and fluffy – it’s enough to mix it in and whisk the mixture by hand for a minute or two.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/07\/icr7-300x225.jpg\")
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To the sugar in the saucepan, add milk and put on medium heat.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/07\/icr4-300x225.jpg\")
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Stirring constantly, bring the milk to boil, but do NOT let it boil. By this time, sugar will melt completely.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/07\/icr5-300x225.jpg\")
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When the milk is brought to boil, take off the heat and pour it into the egg and sugar mixture, gradually and in a thin stream, whisking constantly.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/07\/icr8-300x225.jpg\")
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Once you’ve added all the milk, whisk it well in…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/07\/icr9-300x225.jpg\")
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… and pour it back into the saucepan.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/07\/icr10-300x225.jpg\")
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Put it on medium heat and, stirring constantly, heat it up until it thickens sightly (at approx. 82 C). Be very careful to NOT let it boil. This cream is called English cream, or cr\u00e8me anglaise.
\nOnce the cream has thickened slightly, take it off the heat to cool down.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/07\/icr11-300x225.jpg\")
<\/p>\n
Now, prepare the blackcurrants.
\nIf you are using frozen blackcurrants, you can just rinse them with warm water – no need to defrost them completely. Put them in a saucepan, and heat up very slightly to soften them up. If you are using fresh blackcurrants, no need to rinse and heat them – just put them in a saucepan.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/07\/icr12-300x225.jpg\")
<\/p>\n
Blend the blackcurrants with an immersion blender until it turns into puree.<\/p>\n