1,575 easy and fully explained recipes, with +66K photos and 77 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Half milk, half cream

In a multitude of recipes, savoury or sweet, milk is used as the main ingredient, or at least as the main liquid ingredient.
Milk is used instead of water, for example, because milk contains a proportion of fat, which adds roundness and softness to the recipe.

This mellowness is very pleasant on the palate. Could it be accentuated further?

11 K 5/5 (1 reviews)

Keywords for this post:Milk Cream Creaminess Delicacy Pastry Sauces Softness

Last modified on: February 27^th 2024

For this post: Comment Follow Ask me a question Send to a friend

Half milk, half cream

Yes, by increasing the fat content of the milk.
If, for example, you're using semi-skimmed milk, simply switch to whole milk.

And if you're already using whole milk? Well, in that case, simply stop using 100% milk and replace part of it with cream.
A simple proportion is 50% milk and 50% cream, instead of 100% milk.
With this mixture, yes, very rich, your recipe will change texture, for the better, and although its appearance won't change, the result will be much smoother.

This is what is done systematically for flans, for example, and it's a pure delight.

flan parisien

I'll give you a savory example: béchamel sauce, and a sweet one: far breton.
If you're used to making one of these recipes conventionally, i.e. 100% milk, try a 50-50 mix and you'll be pleasantly surprised by the results.
Note, by the way, that to mix cream and milk, it's better to use liquid cream. It's not essential, but it's easier to mix.

Of course, we're not talking about diet cooking here, it's a richer recipe with this proportion, no secret, but after all, we're not here on a diet recipe site, and you've got to treat yourself once in a while at least.

To sum up: in most recipes with milk, you can replace it with half-cream (liquid) and half-milk, for a much more delicious result.

Lasts posts

The other use for bowl scraper

Your kitchen or bakery utensils may include a horn (left) or a pastry cutter (right). These practical utensils are normally used to scoop the contents of a bowl or salad bowl - the horn - or to cut dough - the pastry cutter. But they also have another, very practical use - let's see what it is.
May 9^th 20261,059

The strange foam of potatoes in milk

As you may have already noticed, when you cook potatoes in milk, especially in small pieces (slices or cubes) for a gratin for example, a surprisingly abundant white foam forms on the surface. Where does it come from?
April 26^th 20261,139

A little leftover butter

Very often when you're making a cake, your recipe will tell you to melt some butter and mix it into the batter - a classic for cookies, cakes, moelleux and the like. And every time you do this, you'll have to butter the baking tin to prevent the dough from sticking during baking. Naturally,...
April 16^th 20261,2055

A tablet holder

Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.
March 14^th 20261,9595

Pre-calibrated pastry dough

When making pie dough (shortbread, shortcrust, sweet...), it's always a good idea to make a lot at once, and then divide it into pieces, which you can freeze. I've already pointed out the mistake not to make, which is to form a ball before freezing. It's difficult to roll out afterwards because...
March 9^th 20261,7065

See all posts Random post RSS feeds

Other pages you may also like

Raising (or leavening) agents

When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven. In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to...
June 16^th 202158 K4.8

85 grams of eggs?

Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...
November 26^th 201858 K4.6

Kitchen ovens

You certainly have one in your kitchen, an oven, the essential tool for all kinds of cooking, whether in the kitchen of course, but also in pastry, bakery, pizza, and many others. Here is some information on its structure and operation.
May 16^th 202035 K4.4

No need to boil gelatin

Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...
November 21^th 202410 K5

The secret of cooking until "done"

This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs. And it's true that how fish is cooked is...
November 26^th 201222 K4.4