Sweet Cream Filling for Desserts
This sweet cream for desserts is made with whole milk to extract curds, along with milk, whipping cream, starch, sugar, fine rice, and citric acid. It is cooked over medium heat while stirring, then cooled and stored in the refrigerator. The video adds diluting the starch with half a cup of cold milk, the option of using vinegar, and garnishing with pistachios and honey.
This is a versatile sweet cream used as a filling or topping for desserts.
Like a basic pastry cream or dessert cream.
It is meant to be used in many sweets, not eaten as a full dish on its own.
Ingredients
- 2 liters to extract the curds Whole milk
- ½ teaspoon Citric acid [lemon salt]
- ½ liter [500 ml] Milk
- ½ liter Liquid whipping cream [Kridieh], 35% fat
- 125 g or 6 tablespoons Starch
- 100 g or 5 tablespoons Sugar
- 20 g or 1 tablespoon Fine rice
- ½ teaspoon Lemon salt
- ½ cup Ice-cold/cold water to dilute the starch
Instructions
- In a pot over the heat, warm ½ liter of milk with ½ liter of liquid whipping cream over medium heat, stirring continuously, until the mixture is nearly boiling.
- In another pot over the heat, warm 2 liters of whole milk until nearly boiling.
- In the pot containing the 2 liters of milk, add ½ teaspoon of citric acid [lemon salt], stirring until curds form.
- Remove the pot of curdled milk from the heat and leave the curds in the pot for 7 minutes, until they set.
- Strain the curds from the pot and set them aside.
- In the pot containing the milk-and-cream mixture over the heat, add 1 tablespoon of fine rice, then let it boil while stirring for 5 minutes.
- Add the sugar to the pot over the heat, stirring continuously.
- Dilute the starch with ½ cup of cold milk in a separate bowl.
- Gradually add the dissolved starch to the pot over the heat, stirring continuously.
- Add the curds to the pot after cooking the starch with the milk, then mix well until the mixture is uniform and becomes a smooth cream.
- Pour the cream into a deep dish and leave it to cool to room temperature for 2 hours.
- Place the dish in the refrigerator for 2 hours.
- Leave the cream in the refrigerator overnight, covered with kitchen plastic wrap.
- When using, remove only the required amount of cream and stir it.
- Serve the cream cold; it can be garnished with ground pistachios and a spoonful of honey.