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Recipe For Milk Cream Recipe

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Made with full cream milk and powdered cashew nuts, the Milk Cream is a regular and quintessential Christmas sweet.  The sweet is so simple but exquisitely yummy that it’s difficult

Provided by: EasyRecipesCooking.com

Categories: Sweets & Desserts

Yield: Made with full cream milk and powdered cashew nuts, the Milk Cream is a regular and quintessential Christmas sweet.  The sweet is so simple but exquisitely yummy that it’s difficult to find words to describe it. Sort of like marzipan albeit with the goodness of milk. If you haven’t tried this one before, it should be right on top of your to-do list.

Yield: 50 to 60 pieces

Prep. Time: 60 Mins. (including cooling & moulding)

Cooking Time: 30 Mins.

Ingredients:

Milk (full cream) – 500 mlCashew Nuts (powdered) – 50 gmSugar – 250 gmsButter – 1 tsp. + for greasingVanilla Essence – 2 drops (optional)

Step 1:     Boil 1 litre milk and cool it. (I do this when I use milk directly from the dairy as it’s not been pasteurized). Later skim the cream off the milk and use only 500 ml for this recipe.

Step 2:     Skip step 1 if you have 500 ml pasteurized full cream milk. Transfer the milk to a thick bottomed / non-stick pan. Sieve the cashew nut powder directly into the pan. Add the sugar and butter and mix for 5 minutes.

Step 3:     Switch on the heat to low and cook the mixture while stirring slowly and continuously till the mixture thickens (when you see bubbles on the edges of the pan, it is almost ready).

Step 4:     Add the essence and keep stirring till the mixture starts leaving the sides of the pan. Switch off the heat and transfer to a steel plate greased with butter. Allow to cool for 20 to 30 minutes.

Step 5:     Meanwhile, grease a silicon or rubber mould lightly with butter.

Step 6:     Knead the milk cream that would have cooled by now like a dough. Make small balls and stuff the small balls into the moulds firmly. Use a palette knife or a regular knife and slide over the mould to remove excess milk cream. Cover the mould with cling film and run your finger over the stuffed portions to smoothen them out. Take off the cling film and remove the moulded milk cream from the mould. Be gentle so as not to spoil their shape.

Step 7:     Repeat Step 6 till you have shaped all of the milk cream. Knead the milk cream each time before you place it in the mould. Spread on a tray lined with butter paper and allow to dry for a day, turning them over in between.

Notes:

It is essential to cook on low heat whilst stirring continuously to retain the white colour of the milk cream.If the moulded pieces do not come out of the mould easily, place the mould in the deep freezer for 5 minutes).You need to grease the mould only once at the beginning.If will get easier and easier to de-mould as you go along.Can be stored at room temperature in an airtight container for 8 to 10 days.

Ingredients:

Made with full cream milk and powdered cashew nuts, the Milk Cream is a regular and quintessential Christmas sweet.&nbsp
The sweet is so simple but exquisitely yummy that it’s difficult to find words to describe it. Sort of like marzipan albeit with the goodness of milk. If you haven’t tried this one before, it should be right on top of your to-do list.

Yield: 50 to 60 pieces

Prep. Time: 60 Mins. (including cooling &amp

moulding)

Cooking Time: 30 Mins.

Ingredients:

Milk (full cream) – 500 mlCashew Nuts (powdered) – 50 gmSugar – 250 gmsButter – 1 tsp. + for greasingVanilla Essence – 2 drops (optional)

Step 1:&nbsp

&nbsp
&nbsp
&nbsp
Boil 1 litre milk and cool it. (I do this when I use milk directly from the dairy as it’s not been pasteurized). Later skim the cream off the milk and use only 500 ml for this recipe.

Step 2:&nbsp

&nbsp
&nbsp
Skip step 1 if you have 500 ml pasteurized full cream milk. Transfer the milk to a thick bottomed / non-stick pan. Sieve the cashew nut powder directly into the pan. Add the sugar and butter and mix for 5 minutes.

Step 3:&nbsp

&nbsp
&nbsp
&nbsp
Switch on the heat to low and cook the mixture while stirring slowly and continuously till the mixture thickens (when you see bubbles on the edges of the pan, it is almost ready).

Step 4:&nbsp

&nbsp
&nbsp
&nbsp
Add the essence and keep stirring till the mixture starts leaving the sides of the pan. Switch off the heat and transfer to a steel plate greased with butter. Allow to cool for 20 to 30 minutes.

Step 5:&nbsp

&nbsp
&nbsp
&nbsp
Meanwhile, grease a silicon or rubber mould lightly with butter.

Step 6:&nbsp

&nbsp
&nbsp
&nbsp
Knead the milk cream that would have cooled by now like a dough. Make small balls and stuff the small balls into the moulds firmly. Use a palette knife or a regular knife and slide over the mould to remove excess milk cream. Cover the mould with cling film and run your finger over the stuffed portions to smoothen them out. Take off the cling film and remove the moulded milk cream from the mould. Be gentle so as not to spoil their shape.

Step 7:&nbsp

&nbsp
&nbsp
&nbsp
Repeat Step 6 till you have shaped all of the milk cream. Knead the milk cream each time before you place it in the mould. Spread on a tray lined with butter paper and allow to dry for a day, turning them over in between.

Notes:

It is essential to cook on low heat whilst stirring continuously to retain the white colour of the milk cream.If the moulded pieces do not come out of the mould easily, place the mould in the deep freezer for 5 minutes).You need to grease the mould only once at the beginning.If will get easier and easier to de-mould as you go along.Can be stored at room temperature in an airtight container for 8 to 10 days.

Steps:

  • Made with full cream milk and powdered cashew nuts, the Milk Cream is a regular and quintessential Christmas sweet.&nbsp
  • The sweet is so simple but exquisitely yummy that it’s difficult to find words to describe it. Sort of like marzipan albeit with the goodness of milk. If you haven’t tried this one before, it should be right on top of your to-do list.Yield: 50 to 60 pieces

    Prep. Time: 60 Mins. (including cooling &amp

  • moulding)Cooking Time: 30 Mins.

    Ingredients:

    Milk (full cream) – 500 mlCashew Nuts (powdered) – 50 gmSugar – 250 gmsButter – 1 tsp. + for greasingVanilla Essence – 2 drops (optional)

    Step 1:&nbsp

  • &nbsp
  • &nbsp
  • &nbsp
  • Boil 1 litre milk and cool it. (I do this when I use milk directly from the dairy as it’s not been pasteurized). Later skim the cream off the milk and use only 500 ml for this recipe.Step 2:&nbsp
  • &nbsp
  • &nbsp
  • Skip step 1 if you have 500 ml pasteurized full cream milk. Transfer the milk to a thick bottomed / non-stick pan. Sieve the cashew nut powder directly into the pan. Add the sugar and butter and mix for 5 minutes.Step 3:&nbsp
  • &nbsp
  • &nbsp
  • &nbsp
  • Switch on the heat to low and cook the mixture while stirring slowly and continuously till the mixture thickens (when you see bubbles on the edges of the pan, it is almost ready).Step 4:&nbsp
  • &nbsp
  • &nbsp
  • &nbsp
  • Add the essence and keep stirring till the mixture starts leaving the sides of the pan. Switch off the heat and transfer to a steel plate greased with butter. Allow to cool for 20 to 30 minutes.Step 5:&nbsp
  • &nbsp
  • &nbsp
  • &nbsp
  • Meanwhile, grease a silicon or rubber mould lightly with butter.Step 6:&nbsp
  • &nbsp
  • &nbsp
  • &nbsp
  • Knead the milk cream that would have cooled by now like a dough. Make small balls and stuff the small balls into the moulds firmly. Use a palette knife or a regular knife and slide over the mould to remove excess milk cream. Cover the mould with cling film and run your finger over the stuffed portions to smoothen them out. Take off the cling film and remove the moulded milk cream from the mould. Be gentle so as not to spoil their shape.Step 7:&nbsp
  • &nbsp
  • &nbsp
  • &nbsp
  • Repeat Step 6 till you have shaped all of the milk cream. Knead the milk cream each time before you place it in the mould. Spread on a tray lined with butter paper and allow to dry for a day, turning them over in between.Notes:

    It is essential to cook on low heat whilst stirring continuously to retain the white colour of the milk cream.If the moulded pieces do not come out of the mould easily, place the mould in the deep freezer for 5 minutes).You need to grease the mould only once at the beginning.If will get easier and easier to de-mould as you go along.Can be stored at room temperature in an airtight container for 8 to 10 days.

 

How do you make heavy cream from milk?

To make heavy cream from milk, first melt 1/3 cup (75 g) of butter in a bowl in the microwave. Then, add 2/3 cup (150 g) of whole milk to the bowl, and stir together with a wooden spoon.

How do you thicken cream of butter and milk together?

If you want a shorter process of time, you can reduce the butter to one tablespoon and add 2 tablespoons of cornstarch. Bring to the heat and stir constantly until the mixture thickens. In a saucepan over low heat, heat the milk and butter, stirring constantly until the butter is melted. Careful, you can’t let the milk boil.

What is the ratio of milk to cream to make liquid?

Regular milk has 3.5% milkfat, whereas cream has 10 times more. So, to make a liquid from fat cream you have to lower the fat. Just mix 10ml of cream with 90 ml of water. It will give you a total of 3.5% milkfat. The ratio is 1 portion heavy cream, 9 portions of cold water, and ½ portion sugar.

How do you use milk and cream in the fridge?

You can use the milk for cooking and drinking; you can even add it to your cereal or coffee. The separated cream is ideal for making whipped cream or butter. Cover both jars with lids and keep them in the fridge. Use the milk and cream within 1 week. Did you make this recipe? How do you store cream?

 

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