Milk cream without eggs and flour is a real joker in the kitchen, ideal for those looking for a tasty yet light cream. This cream, egg-free and gluten-free, is used for many preparations and has a delicate taste that makes it perfect for filling a variety of desserts. In fruit cakes, it creates a delightful contrast with the sweetness of the fruits, while in cream puffs and donuts, it adds irresistible creaminess. Sponge cake lovers can fill their cakes with a layer of milk cream, creating a super soft texture that melts in the mouth.
Besides being an excellent filling, milk cream can also be served as a spoon dessert. Presented in a cup accompanied by crunchy cookies or fresh seasonal fruit, it becomes a simple yet sophisticated dessert that can win over even the most demanding palates. Flavors like vanilla or lemon zest can be added to further enrich the taste, making it perfect for any occasion, from parties to family snacks.
The versatility of milk cream makes it a valuable ally for those who love to experiment in the kitchen. Try using it as a base for mousse or tiramisu, or as a topping for ice creams and semifreddos. In short, milk cream is a recipe to always keep on hand to make every dessert a special moment.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup milk
- 2 tbsps cornstarch
- 1/4 cup sugar
- 1/2 packet vanillin
Tools
- Saucepan
- Saucepan
- Whisk
- Mixer
- Spatula
- Scale
Steps
Pour the milk into a small pot and let it heat on the fire, without bringing it to a boil. It is important to pay attention to the temperature, as milk can easily rise and create a film on the surface if exposed to excessive heat. Add a packet of vanillin, an aromatic ingredient that will give a delicious aroma and taste to our milk. Stir the milk with a wooden spoon or whisk, ensuring that the vanillin dissolves completely and evenly distributes its aroma throughout the flavored liquid.
In a pot, start by mixing the cornstarch and sugar together using a whisk. This step is essential to ensure that the dry ingredients are well integrated and there are no lumps at this stage. After mixing, it is important to add the hot milk gradually. Pouring the milk a little at a time prevents lumps from forming. By continuing to stir with the whisk, the mixture will start to become smooth and homogeneous. It is advisable to keep the heat moderate during this operation, so that the heat is not too intense and does not cook the cornstarch too quickly.
Bring the pot to the fire and continue stirring for about 4 minutes, enough time for the ingredients to mix well and the cream to reach the right consistency. It is crucial not to stop stirring, as this helps prevent lumps from forming and ensures even cooking. When the cream appears thick and smooth, it is ready. At this point, turn off the heat, being careful not to leave the cream on the fire for too long, to avoid it sticking or burning. The right consistency and the intense flavor of the cream are essential for the final dish, so pay attention to each step.
Once the cooking is finished, transfer the cream to a glass container and cover with plastic wrap in contact. This step is crucial to prevent the formation of a surface film on the cream, which could compromise the creaminess. The plastic wrap, in direct contact with the surface of the cream, forms a barrier that prevents air from coming into contact with the mixture and allows uniform cooling. Once the cream has reached a suitable temperature, we can use it to fill desserts, such as cream puffs, cakes, or even as a base for delicious spoon desserts. Remember that the cooling time may vary depending on the amount of cream and the type of pan used, so it is advisable to check from time to time to ensure that it has reached the desired consistency.
Storage and Variations
Variants and Notes on Milk Cream Without Eggs and Flour
Variants
Dairy-Free: Replace cow’s milk with a plant-based drink (e.g., almond, soy, or oat milk with no added sugar). Use plant-based cream for a creamier consistency.
Thicker: Slightly increase the amount of cornstarch (from 30 g to 40 g per 500 ml of milk) or use rice starch for a smoother texture.
Thinner: Decrease the amount of starch (about 20-25 g per 500 ml of milk) for a more fluid cream, suitable for accompanying spoon desserts.
Light Version: Use skimmed milk and reduce sugar or replace it with natural sweeteners like stevia or erythritol.
Chocolate: Add 50 g of cocoa powder or 80 g of melted dark chocolate for milk and chocolate cream.
Flavored: Add vanilla, lemon or orange zest, cinnamon, or instant coffee to vary the taste.
More Protein: Replace part of the milk with Greek yogurt or add a spoon of vanilla protein powder.
Notes
Perfect Consistency: Stir continuously during cooking to avoid lumps and cook over low heat until the desired consistency is achieved.
Storage: Store in the fridge for about 2-3 days, covered with contact wrap to prevent crust formation on the surface.
Use: Perfect for filling cakes, cream puffs, tarts, or as a base for spoon desserts. Can be whipped with cream for a fluffier cream.
Alternative Thickener: If you do not want to use cornstarch, you can try potato starch or agar agar (the latter in very reduced doses).
This cream is a versatile and light base, perfect for those looking for a more digestible alternative compared to traditional creams!
