Milk cream without cream is a very delicate and light cream, which I often use as a low-fat base for preparing more elaborate creams and fillings.
It is delicately scented with vanilla, contains no eggs and, as already mentioned, I do not add cream when making it.
In all those cases where the cream is mixed with other elements with a bolder character and which therefore give the final product its predominant flavor, I always resort to my milk cream, avoiding custard or mascarpone.
Also excellent enjoyed pure, because it contains no eggs, it can also be used by those who are intolerant to eggs.
A simple but good alternative for those times when we want to enjoy a good dessert without overdoing it with fats.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Energy 145.88 (Kcal)
- Carbohydrates 27.49 (g) of which sugars 15.73 (g)
- Proteins 3.14 (g)
- Fat 3.38 (g) of which saturated 2.13 (g)of which unsaturated 1.23 (g)
- Fibers 0.00 (g)
- Sodium 0.11 (mg)
Indicative values for a portion of 105 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 cups milk (whole)
- 3/8 cup sugar
- 14 tbsp cornstarch
- 1 packet vanillin
Tools
- Electric Whisk
- Saucepan
Preparation
To prepare the milk cream, directly in the saucepan where it will thicken, combine cornstarch, sugar, and vanillin.
Add the milk little by little, incorporating it with a hand whisk into the powders before adding more.
Once done, transfer the saucepan to the stove and over moderate heat, stirring constantly, bring to a boil.
Turn off, transfer to a bowl and let cool with cling film in contact.
When cold, to restore its smoothness, work with electric whisks for a few minutes.
The milk cream is now ready.
Storage
In the fridge well sealed for 2-3 days.
In the fridge well sealed for 2-3 days.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
