The best parmalites and creme-creams

A creme is made with milk, sugar, butter and eggs, and is sometimes mixed with other ingredients, including cream and fat.

Parmascans are often used as a substitute for cream.

This recipe is adapted from the one featured on Parmalat Milk and Creme.

Cooking tips: Use only skimmed milk (no more than 50g per cup).

If you want to make a thicker sauce, add cream or fat before whisking.

Use butter if you want it to be fluffy.

The best way to make parmascan cream is to make it from scratch, using butter, eggs, cream and milk, and then whisking it until it forms a thick, velvety paste.