The egg-free and gluten-free milk cream has an easy recipe and is perfect for filling many desserts.
An easy recipe to fill a thousand cakes, pies, and tarts.
It is an egg-free cream, with a velvety texture and very versatile.
The milk cream is egg-free and gluten-free, light and digestible, to be served simply in a cup accompanied by cookies or fresh seasonal fruit.
Somewhere between pudding and panna cotta, but lighter and with a delicate honey flavor.
It is certainly suitable for cases of egg allergy where there are many limitations in using classic egg-based creams.
It is made with simple ingredients, has a light taste and a soft, velvety texture.
A truly delicious cream ideal for garnishing cakes, like the classic and soft kinder paradiso cake but also for filling cream puffs or sponge cake rolls.
Thanks to its neutral flavor and its white color, this cream is also widely used for covering cakes that need to be decorated with sugar paste.
Once it’s ready, let your imagination run wild and use it in the most delicious preparations.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: for filling 2 sponge cake layers
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 77.42 (Kcal)
- Carbohydrates 15.77 (g) of which sugars 12.48 (g)
- Proteins 1.29 (g)
- Fat 1.38 (g) of which saturated 0.87 (g)of which unsaturated 0.50 (g)
- Fibers 0.00 (g)
- Sodium 0.25 (mg)
Indicative values for a portion of 50 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 for Milk Cream
- 2 cups milk
- 7 tbsp cornstarch
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1/2 tsp wildflower honey
Tools
- Saucepan
- 1 Hand Whisk
- Bowl
- Food Scale
- Measuring Jug
Preparation of Milk Cream
Place on the stove 1.7 cups of fresh milk to heat without boiling and add the vanilla flavor.
Meanwhile, in a separate bowl mix the sugar with cornstarch.
Pour the 0.4 cups of cold milk stirring well with the whisk to avoid lumps.
Pour into the saucepan with the hot milk. Cook the cream on a very low heat, stirring constantly.
Stir, cook over low heat, when the mixture begins to thicken, it is ready.
Transfer the cream into a large bowl.
As the cream cools, stir continuously to maintain a velvety consistency.
Or let it cool by covering the cream in contact with food wrap.
Tip: If you need to mix the cream with other preparations, such as whipped cream, it is necessary to wait until it is completely cold before proceeding.
Use the milk cream to create your desserts or fill your cakes.
Bon appétit
Tips
You can store the milk cream in the fridge covered with plastic wrap for 2/3 days. To make it fluffy again, blend it for a couple of minutes before serving.
You can replace vanilla with lemon or orange zest
If you want a cloud of cream, add the whipped cream. About 250 grams “great for kinder paradiso filling”
Before mixing the cream with the whipped cream, make sure to remove any lumps by sieving it with a strainer.
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Can’t I use lactose milk then?
Soy milk is perfectly fine
