Brief Summary
This video provides a recipe for a creamy filling that can be used in various desserts. The recipe involves combining milk, coconut milk, corn starch, heavy cream, powdered milk, condensed milk, and butter, then cooking the mixture until it reaches a specific consistency. The filling is cooled, and then mixed again to achieve a creamy texture.
- The filling maintains a creamy texture even at room temperature.
- The recipe uses starch, requiring a specific mixing process after cooling to restore creaminess.
- The filling can be used with fruit or in other desserts.
Introduction
The video introduces a recipe for a creamy filling, highlighting its smooth texture and ease of preparation. The filling maintains its consistency even at room temperature. The creator encourages viewers to try the recipe.
Preparing the Filling
To prepare the filling, 240 ml of whole milk and a 1,200 ml bottle of coconut milk are combined in a pan. Two tablespoons of corn starch are added and mixed until dissolved while the heat is off. Then, 200 g of heavy cream, 1 and 1/2 cups of powdered milk, and a 395 g carton of condensed milk are added. A tablespoon of butter is added, and the mixture is cooked over medium heat until it reaches a specific consistency, where it folds in clumps. The mixture is cooked for another 3 minutes to remove the starch flavor.
Cooling and Finishing the Filling
The cooked filling is transferred to a serving dish and covered tightly with plastic wrap to cool completely, preferably overnight. After cooling, the filling is mixed thoroughly to restore its creamy texture, a process described as "waking up" the filling due to the use of starch. The final result is a creamy filling that can be used in various desserts.
Final Result
The video showcases the final result of the filling, emphasizing its creamy texture. It is noted that the filling is creamy even at room temperature and becomes firmer when chilled. The creator suggests using it with fruit or in any dessert.
