The custard with almond milk is a cream with a delicate flavor and a very velvety texture. Great for filling cakes, tarts, cream puffs, cookies. This custard is an excellent alternative for those who cannot consume dairy or soy as a milk substitute. I always used soy beverage, but with almond milk, the custard is much better. Almond milk has a very delicate taste compared to soy, for example in béchamel it is perfect, as in the batter for crepes. Try also the almond ricotta and the homemade almond milk.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup cups unsweetened gluten-free almond milk (unsweetened)
- 4 egg yolks
- 1/4 cup cups sugar
- 3 tablespoons tbsp gluten-free cornstarch
- 1 vanilla bean
Tools
- 2 Bowls
- 1 Pot
- 1 Whisk
- 1 Spatula
- 1 Knife
Steps
Open the vanilla bean and scrape out the seeds.
Heat the almond milk with the empty vanilla pod.
In a bowl, whisk the egg yolks, sugar, vanilla seeds, and finally the cornstarch.
Once boiling, add the egg mixture to the almond milk.
Cook for about 1 minute, stirring with a whisk.
Remove from heat and pour into a cold bowl. Cover with cling film in contact and cool in ice water. Transfer to the refrigerator until use.
WARNING: consult the Italian Celiac Association manual and read the ingredients carefully, to ensure they are not contaminated with gluten.
Advice
The custard with almond milk can be stored for 3 days in the refrigerator in a closed container.
FAQ (Frequently Asked Questions)
The recipe has little sugar, I prefer it sweeter, can I add more?
Yes, you can add sugar up to 70 g.
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