Dessert creams

Hello sweet tooths!

Dessert creams are one of my must-have little treats, I love them! :-)

I wanted to try a homemade recipe. Not only are they much less sweet than store-bought ones, but they taste so much better made at home.

I'm offering you two different versions: one with chocolate and one with vanilla. Traditional flavours but absolutely delicious! ;-)

Let's go!

For this recipe, I used 150ml jars.

To make 6 chocolate dessert creams and 6 vanilla dessert creams, you will need:

Chocolate dessert creams

- 600gr of milk

- 150gr of heavy cream

- 45gr of cornstarch

- 150gr of milk chocolate

Vanilla dessert creams

- 600gr of milk

- 150gr of heavy cream

- 75gr of sugar

- 45gr of cornstarch

- 3 tsp of vanilla paste

Let's start with the chocolate version.

Chocolate dessert creams

In a saucepan, pour 600gr of milk and 150gr of heavy cream.

Add 45gr of cornstarch and mix. Heat everything over medium heat, stirring constantly with a whisk.

At the first PLOP, continue cooking the mixture for 1 minute, still stirring.

Remove the saucepan from the heat and add 150gr of milk chocolate.

Mix well until the chocolate has completely melted.

Once the chocolate has melted, pour the cream into 6 jars of approximately 150ml.

Place them in the fridge for at least 12 hours before enjoying.

Now let's move on to the vanilla version.

Vanilla dessert creams

In a saucepan, pour 600gr of milk and 150gr of heavy cream.

Add 75gr of sugar and 45gr of cornstarch.

For this recipe, use vanilla paste which is great for this type of preparation.

To add the vanilla paste precisely, use measuring spoons. Add 3 tsp.

Then heat the mixture over medium heat, stirring constantly with a whisk.

At the first PLOP, continue cooking the mixture for 1 minute, still stirring.

Remove the cream from the heat and mix well for 1 minute. This will prevent the mixture from continuing to cook at the bottom of the saucepan.

Pour the cream into 6 jars of approximately 150ml.

Place them in the fridge for at least 12 hours before enjoying.

And there you have it, ultra indulgent dessert creams.

They will keep for about 4 days in the fridge.

I recommend covering them with cling film to prevent them from absorbing fridge odours.

I hope this recipe wins you over! ;-)

Have a wonderful day, sweet tooths!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.