Sometimes a simple filling is enough to make a dessert even more indulgent. So I want to suggest one that I always like: milk cream without cream. It is a velvety and extremely delicate cream that is perfect for filling cakes or for filling cannoli or cream puffs. It is also quite light precisely because it does not contain cream. I prepared it with the Bimby, but at the end of the article I will explain how to make it by hand.
Other indulgent creams:
- Difficulty: Easy
- Cost: Inexpensive
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the milk cream without cream
- 2 cups + 2 tbsp (about 17 fl oz) Milk
- 1/2 cup + 2 tbsp (about 4.2 oz) Sugar
- 1 Egg (medium)
- 1/2 cup (about 2.1 oz) All-purpose flour
- 1 Zest of 1 lemon
- 1 packet Vanillin
Tools
- Peeler
- Thermomix (Bimby)
Preparation of the milk cream without cream
Using a peeler, remove the zest from a well-washed, untreated organic lemon. I remind you that the peel of all other (treated) lemons is not edible.
Place it in the bowl together with the sugar and grind finely for 15 seconds at speed 9. Then, using the spatula, gather the mixture back toward the center of the bowl.
Then add all the other ingredients (milk, egg, flour and vanillin) and cook at 194°F for 8 minutes at speed 4.
You will obtain a rather dense and velvety milk cream without cream. Let it cool slightly before using it in the desired preparation.
In a mixer, finely grind the lemon zest with the sugar until you obtain a fragrant powder.
Transfer it to a large bowl and add the egg and the milk.
Mix everything with a whisk, then gradually add the flour, sifting it together with the vanillin through a fine-mesh sieve.
When all the flour has been incorporated, pour the mixture into a saucepan, place it on the heat and cook over low heat without ever stopping stirring until it has thickened.
Then pour the milk cream without cream into a bowl and let it cool. Done… it’s ready!
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