Mom’s Milk Cream: Only 3 Ingredients and Lots of Heart.
Some flavors have the power to take us back in time. For me, Milk Cream is the taste of childhood: the very same my mom used to make with love and still makes today. It’s an extremely delicate, velvety and incredibly versatile cream.
Whether you want to enjoy it as a spoon dessert or use it to fill tarts and cakes, this recipe will win you over for its simplicity: it comes together in a flash and needs only three basic ingredients! Come with me and let’s start messing around in the kitchen.
Enjoy the recipe, Giusi.
You might also be interested in:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for milk cream
- 4 1/4 cups milk
- 1/2 cup + 1 tbsp granulated sugar
- 3/4 cup + 1 tbsp cornstarch
Tools
With these amounts you’ll get the perfect quantity of cream to fill a tart or cake with a diameter of 9.5–10.25 inches.
Steps for milk cream
Pour the milk into a high-sided saucepan together with the sugar. Place the pan on the stove and set to medium heat.
Whisk well with a hand whisk until the sugar has dissolved.
When the milk becomes warm, begin adding the sifted cornstarch a little at a time.Continue stirring vigorously to avoid lumps forming. After about two or three minutes, you will see the cream begin to thicken.
Once it reaches the desired consistency, remove from the heat and transfer to a bowl. Sprinkle the surface with some granulated sugar to prevent a skin from forming; I don’t use plastic wrap directly on the surface, and I explain why HERE.
Only when the cream is well chilled, add a handful of dark chocolate chips (if you like). Fold gently: this way the chips will remain intact and crunchy!
Storage for milk cream
The cream keeps well in the refrigerator for 2-3 days, stored in an airtight container or covered with plastic wrap in contact with the surface.
If after resting in the fridge it seems too firm, simply whisk it for a few seconds with a hand or electric whisk to bring it back to a creamy, velvety texture.
FAQ (Questions and Answers)
Can I use semi-skimmed or plant-based milk?
Certainly! You can use semi-skimmed milk, although the cream will be slightly less rich. For a lactose-free or vegan version, you can use a plant-based drink (such as soy or almond), keeping the same quantities.
Why did my cream stay too runny?
Make sure you weighed the starch correctly and brought the cream almost to a boil. It’s the heat that activates the starch and thickens the milk. If this happens, leave it on the heat for another minute, continuing to stir.
Can I replace cornstarch with all-purpose flour?
Yes, but the texture will change slightly: with flour the cream will be more opaque and less velvety. Cornstarch is the secret to that silky texture that melts in the mouth.
What to do if lumps form?
Don’t panic! If, despite whisking, small lumps appear, pass the cream through a fine-mesh sieve while it’s still hot or give it a quick blitz with an immersion blender. It will become perfectly smooth again!
Can I substitute cornstarch with potato starch?
Yes, you can use it in the same quantities, but the final consistency will differ. Potato starch tends to make the cream more “elastic” and almost gelatinous, while cornstarch (cornflour) makes it creamier, more opaque and velvety. For this recipe from my mom, I recommend preferring cornstarch to achieve that melt-in-the-mouth texture that characterizes it.
