Silky Swiss Cream Dessert
A rich and velvety custard cream made with condensed milk and egg yolks, whipped to a light, cloud-like texture. Swiss-inspired and wonderfully versatile — serve it on its own, as a cake filling, or layered in a glass for an elegant dessert.
🛒 Ingredients
1 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- 3 cans whole milk (use the empty condensed milk can as a measure)
- 3 tablespoons cornstarch
- 2 egg yolks, membrane removed
- 1 teaspoon pure vanilla extract
- 1 can heavy whipping cream (7 oz / 200 g)
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Directions
- 1
In a medium saucepan, whisk together the condensed milk, whole milk, cornstarch, egg yolks, and vanilla until fully combined before turning on the heat.
- 2
Cook over medium heat, stirring constantly with a whisk, until the mixture thickens into a smooth, luscious custard.
- 3
Remove from heat and pour into a heatproof bowl.
- 4
Press plastic wrap directly onto the surface of the cream to prevent a skin from forming, or dust the top with a thin layer of sugar. Allow to cool to room temperature, then refrigerate for at least 1 hour.
- 5
Once fully chilled, transfer the custard to a stand mixer bowl and add the heavy whipping cream.
- 6
Beat on high speed until the cream is light, fluffy, and very smooth. Serve immediately or refrigerate until needed.
💡 Chef's Tip
For the fluffiest texture, ensure both the custard base and the heavy cream are thoroughly chilled before whipping. This cream keeps well covered in the refrigerator for up to 3 days.
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