Instructions:
Step 1
In a medium saucepan, combine the full-fat milk, thick cream, granulated sugar, milk protein, and a pinch of salt.
Step 2
Cook over medium heat, stirring constantly until the mixture thickens and there are no lumps.
Step 3
Remove from heat and stir in the vanilla extract once thickened.
Step 4
Add the chocolate
Step 5
Stir the chopped chocolate into the cream mixture until melted and evenly distributed.
Step 6
Pour the mixture into a glass baking dish.
Step 7
Chilling and serving
Step 8
To prevent a skin from forming, cover the surface of the English cream with plastic wrap, pressing it directly onto the surface.
Step 9
Refrigerate for at least four hours until well-chilled.
Step 10
Serving and garnish
Before serving, optionally sprinkle with sugared or unsweetened cocoa nibs and flaked coconut for added texture and flavor.
Tips:
For a richer flavor, use coconut milk instead of full-fat milk.
Adjust sweetness by adding or omitting sugared cocoa nibs.
For added crunch, try mixing in crushed Graham crackers or biscuits with the English cream before chilling.