Milk cream is a basic sweet preparation that can be used in a thousand ways and customized according to our tastes and needs. It is a very valid alternative to custard, it can also be prepared by those who cannot consume eggs; moreover, using the right ingredients, milk cream can also be made gluten and lactose-free and can be used to fill, decorate; or it can be enjoyed as a spoon dessert, naturally or customized as we like. I discovered this delight thanks to the Giallo Zafferano site, where you can find the original recipe.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 1.8 lbs
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2 cups milk (also lactose-free)
- 1/2 cup sugar
- 1/2 cup cornstarch (also gluten-free)
- 1 pinch fine salt
- flavors to taste
- 3/4 cup heavy cream (also lactose-free or plant-based)
Tools
- 1 Beater
Steps
Basic Version–
In a saucepan, heat the milk and as soon as it is hot, add the sugar, salt, and flavors (grated lemon peel, vanilla, cinnamon, etc.).
Stir continuously, dissolve the sugar well and add the already sifted cornstarch. Stir with a steel whisk to mix all the ingredients and prevent lumps from forming. Turn off as soon as the milk cream begins to thicken and let it cool completely, for at least an hour, before adding the whipped cream.
After an hour, start whipping the cream (which must be cold from the fridge). When the cream begins to thicken, add the very cold cream and continue whipping for about a minute, until you obtain a fluffy and perfectly blended cream.
For the chocolate version
Immediately after turning off the cream, which begins to thicken, add 3.5 oz of chopped dark chocolate and stir until you obtain a soft and smooth cream, perfectly blended. Let it cool before adding the whipped cream.
Orange/Lemon
Cut the peel of an orange or a lemon (without the white inner part) and add it to the milk. Cook as described in the basic procedure and, only after the cream has cooled, add 1 or 2 tablespoons of orange or lemon juice. Stir and proceed as for the basic cream.
Coffee (two versions)
1*-Add 1 small cup (the amount depends on your taste) of sweetened moka coffee when the cream is very cold. Then add the whipped cream.
2*-Add, to the just turned off cream, 1 heaping teaspoon of instant coffee. Stir until completely dissolved and absorbed by the cream and let cool before adding the cream.
