Crema al Latte (Milk Cream)

Ingredients

• 300 ml milk (divided (50 ml for starch, 250 ml for heating))
• 200 ml fresh cream (whipped)
• 100 g sugar
• 40 g cornstarch

Steps

1. 1

   In a small bowl, mix the cornstarch with 50 ml of the milk until it forms a smooth, lump-free slurry.

2. 2

   Pour the remaining 250 ml of milk into a small saucepan and add the sugar.

3. 3

   Place the saucepan over medium heat and warm the milk until it is hot but not yet boiling.

4. 4

   Once the milk is hot, pour in the cornstarch slurry and whisk continuously.

5. 5

   Continue to cook and stir until the mixture thickens into a dense cream.

6. 6

   Remove the pan from the heat. Transfer the cream to a bowl and cover it with plastic wrap placed directly on the surface of the cream to prevent a skin from forming.

7. 7

   Allow the cream to cool completely to room temperature.

8. 8

   In a separate bowl, whip the fresh cream until stiff peaks form.

9. 9

   Gently fold the whipped cream into the cooled milk base until smooth and airy.

Notes

Ensure the milk base is completely cold before adding the whipped cream, otherwise the cream will melt and lose its fluffiness. This cream is excellent for filling homemade brioche or Pandoro.

Nutrition per serving

• dessert
• filling
• vegetarian
• gluten-free
• custard
• no-egg