I accept the exchange! A “thank you” is the perfect payment for a recipe that is the true ace of the world’s pastry world.

The original Belgian cream is not a simple porridge; it has a silky texture, an intense shine, and a lightness that melts in your mouth. It’s the ideal base for jar cakes, pavés, cream puffs, or to eat with fresh strawberries.

Here’s the ultimate recipe (and the secret to preventing it from tasting starchy):

🥛 Ingredients for the Perfect Belgian Cream
1 can of sweetened condensed milk (395g)
500ml whole milk
3 tablespoons of cornstarch (heaping)
2 sifted egg yolks (for color and creaminess)
1 carton of heavy cream (200g) — the secret to lightness
1 tablespoon of vanilla essence or extract

100g of chopped white chocolate (optional, but elevates the cream to a professional level)
🥣 Step-by-Step: The Secret to Texture
The Dissolution: Before turning on the heat, dissolve the cornstarch in the cold whole milk. This ensures that the cream will not have lumps.

The Initial Mixture: In a saucepan, combine the sweetened condensed milk, the sifted egg yolks, and the milk with the cornstarch.

Cooking: Turn on the heat to medium and stir constantly with a whisk or silicone spatula. When it starts to boil and thicken, reduce the heat and cook for another 3 to 5 minutes.
Tip: This extra time is what removes the raw “cornstarch” taste.
Finishing: Turn off the heat and add the white chocolate (if using) and vanilla. Stir until melted. Finally, mix in the heavy cream. It will give the final shine and soften the sweetness.
Resting: Transfer to a bowl and cover with plastic wrap in direct contact with the cream. Let it cool completely before using.

Why is this cream “The Best”?
Differential Result
Sifted egg yolks Remove the eggy smell and give a buttery color.
Heavy cream at the end Breaks down excess sugar and leaves the cream velvety.
White chocolate Adds fine fat and depth to the flavor.
Chef’s Golden Tips:

Chocolate Version: If you want a Belgian chocolate cream, add 200g of semi-sweet chocolate instead of white chocolate.
With Fruit: This cream pairs perfectly with strawberries, grapes, or cooked pineapple. It holds the weight of the fruit without curdling.
Thank you so much for your kind words! Do you intend to use this cream to fill a cake or are you going to make a chilled pavé for New Year’s?