The milk cream is a simple yet extraordinarily delicious preparation that stands out for its delicacy and enveloping lightness, never cloying.
Its goodness comes from a few genuine and easily obtainable ingredients: fresh milk, cornstarch to provide consistency without being heavy, sugar for sweetness, a touch of vanilla extract for aroma, and finally fresh heavy cream, which gives softness and an irresistibly creamy texture.
Just like pastry cream or lemon curd, it is perfect for filling various sweets, from cream puffs to brioches, but it is also delicious simply enjoyed by the spoonful.
Now take a minute to read the recipe and then…let’s cook and eat!!
Also see
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups milk
- 5 tbsps cornstarch
- 1/2 cup sugar
- as needed vanilla extract (paste)
- 3/4 cup fresh heavy cream (unsweetened)
Tools
- 1 Small Bowl
- 1 Whisk
- 1 Saucepan
- 1 Baking Dish
- 1 Plastic Wrap
- 1 Electric Mixer
- 1 Sieve
- 1 Spatula silicone
Steps
Making milk cream is very simple and quick. Let’s look at the various steps in detail.
Gather the sifted cornstarch in a small bowl, add 50 ml (taken from the total) of milk in a thin stream while simultaneously mixing with a whisk until a fluid mixture is obtained.
In a saucepan, heat the remaining 250 ml of milk in which to dissolve the sugar. Flavor with vanilla extract and add the dissolved cornstarch.
Cook over low heat, stirring continuously until the milk begins to thicken, creating a smooth and homogeneous cream without lumps.
Transfer the cream to a shallow, wide baking dish, spread it evenly over the bottom, cover it with cling film in contact, and let it cool.
Meanwhile, whip the fresh cream. I used a stand mixer, but electric mixers will also work.
Always using electric mixers, revive the now-cooled cream and add the whipped cream, using a silicone spatula, until you obtain a smooth and homogeneous cream.
Transfer the milk cream to a clean bowl and store it in the fridge until ready to use.
Storage
The milk cream is consumed from the fridge, in an airtight container, for up to 2 days.
The milk cream is consumed from the fridge, in an airtight container, for up to 2 days.
