1,585 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

Cut twice as fast

When you need to cut something long into small pieces, for example chopped chives or the stem of a spring onion, there's a simple gesture that doubles your cutting speed. Let's see how.
May 21^th 20261,872

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 20261,720

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 20262,133

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 20262,0275

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 20262,5245

See all posts Random post RSS feeds

Other pages you may also like

Double cooking of vegetables

When you cook vegetables, it's not easy to capture and preserve the flavours. It is easy to undercook, but you can make up for it, or overcook, and then it is unfortunately a bit cooked (in the sense of "ruined"). But above all, how to get the maximum of the taste of the vegetable in the pan, then...
July 12^th 201926 K4.1

The (small) miracle of béchamel sauce

Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.
August 27^th 20249,8684

Grilled bacon is much better in the oven

Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".
April 25^th 20258,2255

Parsley stems

Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?
July 28^th 202510 K 13

The infinite variety of salads

Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's...
March 13^th 202111 K4.6