Milk cream, the quick recipe without cream

Milk cream is a simple and versatile preparation, without cream and without eggs, ideal for filling desserts or accompanying fruit.

Milk cream is one of those versatile and delicious recipes that is worth knowing. Excellent for filling cakes or accompanying biscuits and fresh fruit, it is prepared in the blink of an eye , it is cream-free and can be transformed into a vegan recipe in a very simple way.

To prepare it, all you need is milk, sugar, corn starch and vanilla , the aroma par excellence of this type of recipe. Just like a traditional custard, we will cook everything over low heat making it thicken and then, once cold, you will have to resist the temptation to devour it all, teaspoon after teaspoon.

How to prepare the milk cream recipe

1. Combine the sugar and sifted cornstarch in a saucepan.
2. Gradually pour in the milk at room temperature, stirring with a whisk to avoid the formation of lumps.
3. Cut the vanilla pod in half lengthwise and put it in the milk.
4. Cook the cream over low heat for about ten minutes, until it thickens. Remember to stir often to prevent lumps from forming.
5. Once ready, remove the berry and transfer it to a bowl, covering it with cling film to prevent the skin from forming.
6. Once cold, your cream is ready to be used.

If lumps should form or if it cools down it becomes too compact, you can blend everything with the immersion blender. Depending on the use, you may want it more fluid : add a spoon or two of milk according to your needs. Also, although vanilla milk cream is the most common, you can also flavor it with other ingredients such as lemon zest or almond extract. For a vegan version instead, replace the cow's milk with a vegetable drink of your choice.

Egg-free milk cream is very similar to egg-free custard , which is also excellent for filling desserts.

storage

The milk cream can be kept in the refrigerator, well covered, for up to 3 days.