4 cups of skimmed or low-fat milk
1/2 cup + 2 tablespoons of cornstarch
1 sachet of vanillin (optional for flavor)
1/4 cup (4 tablespoons) of powdered sweetener (adjust according to taste, or use 1/4 cup + 2 tablespoons of sugar as an alternative)
Instructions :
1. In a saucepan, combine milk and sifted cornstarch, stirring well to dissolve any lumps. Add vanilla for flavor.
2. Place the saucepan over medium heat and continue stirring until the cream thickens to a desired, thick yet fluid consistency.
3. Remove the saucepan from heat and let the cream cool.
4. Once the cream is lukewarm, add sweetener to taste, gradually adjusting the sweetness level and mixing well.
5. Line a cake mold with plastic wrap and pour half of the cream into the mold, smoothing it with a spoon to create an even layer.
6. Cover the cream with another layer of plastic wrap and refrigerate for at least 2 hours until it solidifies.
7. After the first half solidifies, pour the remaining cream over it, smoothing it carefully.
8. Return the cake to the refrigerator for another 2 hours or until fully solidified.
9. When ready to serve, remove the cake from the mold and decorate as desired with fresh fruit, dark chocolate flakes, or a sprinkle of bitter cocoa.