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Desserts

Milk Cream

Milk Cream is a very simple cream with a delicate flavor and soft consistency, perfect for filling cakes, snacks, and other delicious desserts.
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Milk Cream
  • Difficulty Easy
  • Prep 5 minutes
  • Cook 10 minutes
  • Servings 4 servings

The Milk Cream (Crema al Latte) is a fresh, delicate, and highly versatile recipe. The cream can be enjoyed on its own as a spoon dessert but is also widely used in Italian pastry-making for various desserts. Milk Cream is an excellent alternative to Italian Pastry Cream (Crema Pasticcera) and can be used to garnish or accompany desserts such as Sponge Cake (Pan di Spagna), Cream Puffs (Bignè), Pancakes, Crepes, and more.

It’s also an ideal dessert for people with certain allergies as it is gluten-free and egg-free. Our Milk Cream recipe is also made without heavy cream, and the preparation is easy, quick, and doesn’t require special equipment like a Thermomix. The cream is both delicious and light as it contains honey and vanilla. Milk Cream is truly a versatile recipe to always keep handy. So, let’s get started with the recipe!

Ingredients

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Instructions

  1. To prepare the Milk Cream, pour part of the milk into a small saucepan and add sugar and vanilla. Bring to a boil and add honey.

  2. Sift the potato starch into a bowl and pour over it the remaining unheated milk. When the milk in the saucepan comes to a boil, strain it and put it back on the heat. Add the milk and starch mixture and continue cooking.

  3. When the cream has reached the right thickness, pour it into a bowl and let it cool completely.

Alternatives

To make a lactose-free Milk Cream, you can use soy milk instead of whole milk.

Tips

To add different flavors to your Milk Cream, you can replace vanilla and create variations using lemon or orange zest. This will give you a fresh citrus-flavored cream.

Storage

Store the Milk Cream in the refrigerator in a bowl covered with plastic wrap for up to 2 days. Freezing the cream is not recommended.