Very light cream, the perfect dessert before going to sleep

In reality, it can be one of those desserts for the end of the day that doesn't leave you feeling like a brick, as long as you make a specific choice: thicken without eggs or flour, using only a minimal amount of starch and cooking it carefully.

I noticed that when the cream is thickened "by force" (boiled too much or loaded with starch), it becomes sticky and sweetish, and at that point it's anything but before going to sleep: it stays there.

Cream: the basic recipe (really light)

This is the version I make when I'm craving a spoonful but don't want a bomb. It smells of vanilla and lemon, is smooth, and cools quickly. And yes: the trick is to treat it like a custard, but more delicately.

• The ingredients we will need are (for
• 4 cups): • 500 ml milk (even semi-skimmed) • 60 g sugar (you can go down to
• 40 g if you want it less sweet) • 30 g corn starch (cornflour) or rice starch • 1 teaspoon vanilla extract or
• 1/2 pod • zest of
• 1/2 untreated lemon (optional) • 1 pinch of salt • cinnamon or bitter cocoa to serve (optional)

Method: no lumps, silky consistency

I always start by stirring cold: in a small saucepan, I combine the sugar, cornstarch, and a pinch of salt. I add a splash of milk from the total amount and whisk until smooth. I've noticed that lumps form when you pour the milk all at once, and the cornstarch forms little balls. Stirring first is half the battle.

I slowly pour in the remaining milk, continuing to whisk, and add vanilla and, if desired, lemon zest (just the yellow part). I place the mixture over medium-low heat and stir constantly: don't let the cream simmer, as the starch will suddenly thicken. When it begins to coat the whisk, I lower the heat a little further and continue whisking until it reaches the consistency of thick yogurt. The trick here is not to let it boil for too long: just a slight simmer is enough, and then it will die down. If you overcook it, the starch will thicken and the cream will become gelatinous.

I remove the lemon zest, pour it into the bowls, and immediately cover with plastic wrap (so a skin doesn't form). I let it cool and then refrigerate for at least 2 hours. If you're in a hurry, I can freeze it for 30 minutes and then refrigerate it: it sets faster.