1,526 easy and fully explained recipes, with +66K photos and 78 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?

9,122 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

Oven height

When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.
October 8^th 20251,3075

The importance of sieving

In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?
September 3^rd 20256,8133

The grease spray

As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...
August 26^th 20256,2485

Cake moulds

When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?
August 25^th 20256,3545

Thinning out herbs

If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...
August 8^th 20254,5005

See all posts Random post RSS feeds

Other pages you may also like

Don't throw away your pizza crusts

You've probably already noticed that at the end of a pizza meal, at least half of the participants have left the crusts in the boxes or on the plates that many don't eat. Naturally, one would tend to put them "to the birds", or worse, to throw them away, and it's a shame because they are in fact...
April 22^th 20239,4824.9

Should asparagus really be cooked in bunches?

You'll probably read recipes here and there explaining how to cook asparagus "en botte", i.e. in a small package (the famous "botte"). Is this really the right way to cook asparagus?
May 22^th 20247,4595

Cream and sauces

Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? .
October 15^th 201222 K4.4

Fruits which can ruin your jelly

There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...
March 6^th 201378 K4.0

Coarsely chopped herbs

Although we are in the middle of winter as I write these lines, you should not hesitate to make salads at this time, it is actually quite simple, rather fast, and so pleasant. A while ago, I already told you that a salad is a salad, but a salad with herbs is immediately something much better:...
January 9^th 202114 K4.9