Light Custard Cream. A thick cream, perfect for filling all kinds of desserts, or simply to enjoy by the spoonful.

Today I will show you how to make sugar-free custard cream.

And what could be better than a soft Custard Cream to make everything taste better?

After showing you the recipe for classic custard cream, today I decided to talk about the sugar-free version.

The best choice if you are on a diet or have sugar issues. After all, each of us deserves a moment of sweetness, right?

Seemingly simple to prepare, it requires few ingredients but a certain skill to make it truly superb.

I highly recommend using only strictly fresh ingredients for your cream, which is synonymous with quality for the preparation you want to achieve. So, use fresh eggs, fresh milk.

For greater lightness, you can also prepare the cream with skimmed milk, or plant-based milk instead of whole milk, the result will still be perfect.

As a sugar substitute, I used erythritol and for starch, I used tapioca starch, which contains numerous active ingredients and is gluten-free. You can possibly use a starch or flour that is easier for you to find.

All these characteristics make it ideal for those who suffer from diabetes or want to lose weight.

Obviously, it should be eaten in moderation without exaggerating.

Difficulty: Very Easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 4/6
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients for Light Custard Cream

2 cups partially skimmed milk (or fresh whole milk)
3.5 oz erythritol (or 32g stevia or 20/25 drops tic)
2 oz tapioca (tapioca starch)
2 eggs (whole)
1 lemon (zest)

Tools

Saucepan
Sieve
Whisk
Scale
Jug

Steps for Light Custard Cream

Pour the milk into a saucepan, then bring it to a boil with the whole lemon zest, being careful to get only the yellow part.
(I used lemon zest, but a vanilla pod or a tablespoon of vanilla extract works just as well).
In a separate pan, work the eggs and erythritol. (Whole eggs, both yolk and white).
Then add tapioca starch, whisk to remove any lumps.
(If you do not have diabetes issues, you can substitute with cornstarch or flour).
Temper the mixture with a little milk poured in a thin stream, being careful to avoid letting the lemon peel fall into the cream, use a sieve. After adding all the milk, put it back on moderate heat.
Put it back on the heat and, stirring constantly, you will see the custard thicken in seconds.
Turn off the heat and cover the quick custard with cling film placed in direct contact.
When it is completely cold, use the cream to fill desserts, or serve it just like that, simply by the spoonful.
Enjoy your meal.

Notes and Curiosities

Tapioca-based preparations, such as vegetable-based creams and baby food, are suitable for those with delicate stomachs and intestines. Indeed, baby food or soups made with tapioca flour are offered primarily to young children and those recovering from illness.

Tapioca allows for the creation of energy-rich baby food and soups considered suitable for children’s growth and capable of invigorating the body of those recovering from illness. It is also indicated for those who suffer from intestinal disorders and stomach pain.

Advice

You can flavor the cream with what you prefer, orange zest, vanilla, or liqueurs such as anise or rum.

Store the sugar-free custard in the fridge, sealed in an airtight container for up to 3 days.

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FAQ (Questions and Answers)

I can’t find tapioca starch, how can I substitute it?
With oat flour.

Light Custard Cream