{"id":6411,"date":"2022-05-28T07:39:31","date_gmt":"2022-05-28T07:39:31","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/creams\/custard-without-eggs-light-and-tasty-2\/"},"modified":"2022-05-28T07:39:31","modified_gmt":"2022-05-28T07:39:31","slug":"custard-without-eggs-light-and-tasty-2","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/creams\/custard-without-eggs-light-and-tasty-2\/","title":{"rendered":"Custard without eggs, light and tasty"},"content":{"rendered":"


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Custard without eggs, light and tasty<\/h1>\n

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There custard<\/strong> it is one of the many basic pastry preparations, which helps us to compose and complete different desserts. Sometimes, however, we have to deal with intolerances, low-calorie diets or simply a vegan diet. There egg-free cream<\/strong> it is the right compromise to meet these needs, without giving up the pleasure of a dessert at the end of a meal. It is the ideal cream even if we simply want a lighter filling. The preparation is simple and requires few ingredients such as milk, which can be lactose-free or vegetable (rice milk, oat milk, etc.), starch or corn starch, which will act as thickeners, to avoid the use of wheat flour. and make it a gluten-free cream. If we want to mimic the coloring of the custard <\/strong>original we can help with artificial dyes or simply with a little turmeric<\/strong>. The aromas of lemon or vanilla will complement our cream, masking even the slight hint of the spice.<\/p>\n

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<\/i> Ingredients for 2<\/i><\/h3>\n
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  • <\/i> Milk: 200 ml<\/li>\n
  • <\/i> Sugar: 30 g<\/li>\n
  • <\/i> Potato starch or corn starch: 20 g<\/li>\n
  • <\/i> Turmeric: 2 g<\/li>\n
  • <\/i> Lemon zest: 1\/2<\/li>\n<\/ul>\n<\/div>\n
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    • <\/i> Preparation: 5 minutes<\/i><\/li>\n
    • <\/i> Cooking: 10 minutes<\/i><\/li>\n
    • <\/i> Total: 15 minutes<\/i><\/li>\n
    • <\/i> Calories: 110 Kcal \/ 100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
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      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Pour the milk into a pan and heat it over low heat with the lemon zest.<\/p>\n\n

      2<\/span><\/p>\n

      In a bowl combine the sugar, starch and turmeric. <\/p>\n\n

      3<\/span><\/p>\n

      Add a teaspoon of warmed milk and mix. Gradually add more milk until you have a liquid, homogeneous and lump-free mixture. <\/p>\n\n

      4<\/span><\/p>\n

      Pour the liquid into the pan, return to the heat and heat over medium heat, stirring. Cook until the cream thickens. <\/p>\n\n

      5<\/span><\/p>\n

      Transfer the cream to a bowl, cover with cling film in contact with the surface of the cream. Allow to cool to room temperature. <\/p>\n\n

      Accessories<\/strong><\/p>\n

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      • Bowl<\/li>\n
      • Non-stick pan<\/li>\n
      • Whisk or spoon<\/li>\n
      • Film<\/li>\n<\/ul>\n

        Tips and tricks<\/strong><\/p>\n

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        • We can make a version of the chocolate cream by adding melted chocolate to the cream.<\/li>\n<\/ul>\n
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          • Potato starch is also used in cosmetics as a thickener to make creams or make-up. It is also used for homemade dry shampoo recipes for oily hair or DIY masks. The starch of potatoes also has a soothing action on the skin, which makes it ideal for sunburn. <\/li>\n<\/ul>\n
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            • There potato starch <\/strong>however, it is not recommended for people with diabetes because it causes a sudden rise in blood sugar.<\/li>\n<\/ul>\n

              A dessert prepared with egg-free cream<\/strong><\/p>\n