A few days ago, the little hands started asking for the “cream” his grandmother used to give him. I was surprised and curious at first because I couldn’t understand what he meant that his grandmother used to make, and I had to ask her directly. In the end, the “cream” that the little hands kept repeating was just a homemade vanilla cream, the easiest and quickest dessert that generation after generation has loved.
I grew up eating creams like these, though of the instant variety. And today I wonder why my mother preferred instant cream since it’s incredibly easy to make homemade cream with just 3 or 4 ingredients. So, after I made Grandmother’s little treat for the little hands, I had to share the recipe with you, too! So, homemade vanilla cream with no refined sugars, ready in 15 minutes. Let’s go through everything.
What we are going to need
- Milk. I made it with animal milk as well as with plant milk, so if you don’t consume dairy for whatever reason, you can also enjoy it. I used fresh sheep’s milk for the animal milk variation, though you can also make it with goat’s milk, always preferring fresh over long life. The plant milk I used was almond milk, and make sure to examine its ingredients. Remember that you must not give fresh milk to children under the age of one year old!
- Corn starch. You may find corn starch as nisetse flour in some grocery stores.
- Coconut sugar. I barely used any since I didn’t want to add more sugar, nor was there any reason for our vanilla cream to be too sweet. Now, if you want a sweeter result, add more. Coconut sugar has the lowest glycemic index and that’s one of the reasons I prefer it. You could skip the coconut sugar entirely and that’s even better for kids under the age of 2 years old. Finally, you could substitute it with honey, but I haven’t tried it.
- Vanilla. One vanilla stick was enough for the whole street to smell like vanilla. Alternatively, you can use vanilla extract.
Tips and storage
- The colour of this homemade vanilla cream is somewhat more beige than what you’re used to, and that’s due to the coconut sugar.
- My father, who loves this dessert, serves it with a little bit of maple syrup over it, and ate two jars in a single day!
- The dosages below make 5–6 portions.
- If you’re wondering why I write 900 gr of milk, it’s because that’s how much I had in the house, since I had used a little the day before. Oops!
- You must mix the corn starch in a portion of cold milk. If you add all of the milk along with the corn starch to the pot, the mixture will never thicken.
- You can store it in the fridge, and it’s served either warm or cold.
- Take care when heating up the milk.
- Instead of cinnamon, you can add cocoa, or even better, add it to the cream itself, in the end, to achieve a chocolatey result.
We’ve had our bamboo bamboo bowl since the little hands were 6 months old. It’s truly amazing and features a powerful detachable suction cup and an ergonomic bamboo spoon. You’ll find it here with a 10% discount, with no customs costs. You can find our cookie cutters here.
More Recipes
Set aside 100 grams of milk and add the rest in a wide pot.
Put the pot to boil over medium to high heat, mixing often with a whisk.
Add the coconut sugar and continue mixing often.
While the milk is heating up, add the corn starch in the cold milk you’ve set aside. Mix thoroughly, scraping off the dry bits from the bowl’s walls. It should have no lumps.
Remove the seeds from the vanilla stick.
When the milk has boiled, add the milk with the corn starch and the vanilla, and mix with the whisk until homogenous.
Remove from the heat and move the cream to little bowls.
Sprinkle the cinnamon over them and enjoy them hot, or cold from the fridge.
Ingredients
Directions
Set aside 100 grams of milk and add the rest in a wide pot.
Put the pot to boil over medium to high heat, mixing often with a whisk.
Add the coconut sugar and continue mixing often.
While the milk is heating up, add the corn starch in the cold milk you’ve set aside. Mix thoroughly, scraping off the dry bits from the bowl’s walls. It should have no lumps.
Remove the seeds from the vanilla stick.
When the milk has boiled, add the milk with the corn starch and the vanilla, and mix with the whisk until homogenous.
Remove from the heat and move the cream to little bowls.
Sprinkle the cinnamon over them and enjoy them hot, or cold from the fridge.
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.
