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Grandma Cream: the sweet to serve to surprise your guests!

Grandma Cream: the sweet to serve to surprise your guests!

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### 👩‍🍳 How to Make It

#### 1. **Heat the Milk**

In a small saucepan, heat the milk over medium heat until it begins to steam — don’t let it boil.

#### 2. **Whisk the Egg Mixture**

In a separate bowl, whisk together the egg yolks, sugar, cornstarch (or flour), vanilla, and salt until smooth.

#### 3. **Temper and Combine**

Slowly pour a bit of the hot milk into the egg mixture while whisking constantly — this tempers the eggs and prevents scrambling. Then pour the mixture back into the saucepan.

#### 4. **Cook Until Thick**

Return the pan to the heat and stir continuously until the mixture thickens to a smooth custard consistency (about 5–7 minutes). Remove from heat and let cool slightly.

#### 5. **Serve and Garnish**

Pour the cream into small ramekins, glasses, or bowls. Let it chill in the fridge for at least 1 hour. Top with your favorite garnish before serving.

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### 🍓 Variations to Try

* **Chocolate Twist:** Add 2 tablespoons of cocoa powder to the egg mixture.
* **Lemon Lovers:** Use lemon zest and a splash of lemon juice for a citrus version.
* **Crunchy Layer:** Serve with crushed amaretti cookies or graham crackers on top.
* **Berry Burst:** Top with fresh strawberries, raspberries, or blueberry compote.

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### 🏆 Why Guests Love It

* ✅ It’s light, creamy, and not overly sweet
* ✅ Elegant enough for entertaining, comforting enough for everyday
* ✅ Made with ingredients you already have
* ✅ Feels nostalgic and homemade — the kind of dessert that brings smiles

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### 💬 Final Thoughts

“**Grandma Cream**” may sound simple, but that’s what makes it such a charming surprise. It’s the kind of dish that takes you back — to cozy kitchens, soft laughter, and moments where the dessert didn’t just taste good, it *meant* something.

So the next time you want to impress your guests without stress, make this timeless treat. Serve it with love, and let the smiles roll in.

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Would you like a printable version of this recipe or suggestions for making it dairy-free or gluten-free? Just let me know — happy to help!