Milk Powder Milk Cream

This easy, creamy, melt-in-your-mouth Milk Cream comes together in minutes! As it gets closer to Christmas, my family looks forward to my delicious Milk Cream and this version is easier than ever! This Milk Cream recipe is the perfect last-minute addition to your Christmas sweet platter!

Ingredients

• 1 cup (250ml) Milk  

• 2 cups (400 grams) White Granulated Sugar 

• 2 cups (260 grams) Milk Powder, packed

• ¾ cup (120 grams) Cashew Nuts

• 3 tbsp (42 grams) Butter, salted

• 1 tsp Pure Vanilla Extract

Method

1. Soak the cashew nuts for half an hour, then wash them and remove any skin that may be on them.

2. Use 1/4 cup of the milk and grind the cashew nuts into a smooth paste in the mixer.  If you need, you could add a tablespoon or two more of the milk to get a smooth paste.  Empty the paste into a bowl, cover it with a plastic wrap, and keep it aside for later.

3. Now add the sugar and 3/4 cup of the milk to a heavy bottom pot and on medium heat allow the sugar to melt.  Don’t stir too much as that will cause the sugar to crystallize.  When the mixture begins to boil, lower the heat just a little, and allow it to keep boiling for about 12-15 minutes till it thickens, stirring occasionally.

4. Now add the powder milk and whisk it well till you have a smooth mixture.  

5. Next, add the cashew nut paste and whisk till it blends with the mixture. Cook on medium heat while stirring constantly till it begins to leave the bottom and sides of the pot. This should take about 15-18 minutes.

6. Immediately lower the heat to very low and add the butter. Keep stirring the mixture till the butter has melted and blended with the mixture. 

7. Pour in the vanilla extract, give it a quick stir, and take it off the heat.

8. Test the mixture to make sure it is ready by taking a little on a plate and cooling it. If it forms into a ball it’s ready. You can also take a little and put it into cold water and allow it to sit in there for about two seconds.  When you lift it from the water, if it forms into a ball you know it is ready.

9. Take it off the heat and transfer it into a shallow bowl. Keep stirring to cool it.  It will begin to thicken but will still be hot, so it’s best to transfer it onto a silicon mat to knead it into a dough. 

10. Cover the dough with a bowl to prevent it from getting hard and start forming it into desired shapes using the silicon molds.