⭐ Whole Milk and Cornstarch (Best Fat-Free Option)
1 cup whole milk + 2 tablespoons cornstarch per 1 cup heavy cream Quick tip: Cornstarch thickens the milk to mimic the viscosity of heavy cream, though the richness is slightly reduced.
Whole milk has lower fat content than heavy cream, so it cannot provide the same creaminess on its own. Cornstarch acts as a thickening agent, stabilizing the sauce and preventing it from becoming watery during baking. This combination helps maintain the filling's body and prevents separation.
Mix cornstarch with a small amount of cold milk to create a slurry before adding to the rest of the milk to avoid lumps. Heat gently to activate thickening before incorporating into the filling.
The result is a slightly lighter sauce with less richness but still creamy enough to hold the filling together and provide a pleasant mouthfeel.