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Herrencreme

Serves 4 to 6 Dessert vegetarian, Desserts

Herrencreme

Herrencreme finds its roots in northern Germany, where it's served not only as a dessert but as a comforting conclusion to a hearty meal. The dish, once a staple on family tables, is still cherished for its rich and indulgent qualities. This home version reflects the straightforward approach of German family cooks, who prepare it with ease, using butter or clarified butter, and season with confidence to taste.

Silky and luxurious, Herrencreme is a custard that combines the warmth of rum with the richness of cream. The texture is smooth and velvety, punctuated by the occasional crunch of chocolate shavings. It's a dessert that invites a second helping, enjoyed without any hint of guilt, its flavors a simple yet satisfying delight.

Ingredients

  • 4egg yolks
  • 80 gsugar
  • 4 sheetsgelatin
  • 400 mlcream
  • 40 mlrum
  • to finishchocolate shavings

Method

  1. Begin by soaking 4 sheets of gelatin in a bowl of cold water for about 5 minutes until they become soft and pliable. This will ensure they dissolve smoothly into the custard later, avoiding any lumps.
  2. In a medium saucepan, combine 4 egg yolks and 80 g of sugar. Whisk them together until the mixture becomes pale and creamy. This step is crucial as it ensures the sugar is fully dissolved and the yolks are well incorporated, forming the base of your custard.
  3. Place the saucepan over low heat and continue to whisk constantly. Gradually add 400 ml of cream, ensuring it is at room temperature to prevent curdling. Cook gently, stirring continuously, until the mixture thickens enough to coat the back of a spoon. This indicates that the custard is properly cooked without scrambling the eggs.
  4. Remove the saucepan from the heat and immediately stir in the softened gelatin sheets, one at a time, ensuring each sheet is fully dissolved before adding the next. This step is essential for achieving the smooth, set texture of the Herrencreme.
  5. Allow the custard to cool slightly before stirring in 40 ml of rum. The rum should be added when the custard is warm but not hot, to preserve its flavor without evaporating the alcohol.
  6. Transfer the custard to a large bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate the custard until it is fully set and chilled, which will give it the classic creamy texture.
  7. Before serving, gently fold in chocolate shavings to taste. The chocolate adds a delightful texture contrast and a touch of richness that complements the creamy custard.
  8. Serve the Herrencreme chilled, garnished with additional chocolate shavings if desired. The dessert should have a smooth, creamy consistency with a subtle hint of rum and a rich chocolate finish.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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