The lactose-free custard is an alternative recipe to the classic custard, lactose-free and gluten-free.
I used natural soy milk because I don’t like vanilla added to this drink. With the same doses, it can also be prepared with almond milk without added sugars. Great for filling cakes, fruit tarts, cream puffs, or as a spoon dessert paired with fresh fruit. Besides this, you can create other recipes like diplomatic cream, using lactose-free or plant-based cream, and flavored creams such as hazelnut, coffee, pistachio, chocolate and vegan white chocolate.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring, Summer
Ingredients
- 1 cup cups soy milk (gluten-free)
- 3 egg yolks
- 1/4 cup cups sugar
- 1 tbsp tbsp cornstarch (gluten-free)
- 1 tbsp tbsp rice starch (gluten-free)
- to taste vanilla flavors (or lemon)
Tools
- 2 Bowls
- 1 Pot
- 1 Whisk
- 1 Spatula
- 1 Knife
Steps
Open the vanilla pod and extract the seeds. Alternatively, grate the lemon zest into the milk.
Heat the soy milk with the empty vanilla pod.
In a bowl, mix the egg yolks, sugar, vanilla seeds, and finally the starches with a whisk.Once boiling, add the soy milk to the egg mixture.
Cook for about 1 minute, stirring with a whisk.Remove from the 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 handbook and read the ingredients carefully, to ensure they do not contain gluten contamination.
Tips
The lactose-free custard keeps for 3 days in the refrigerator in a closed container.
FAQ (Questions and Answers)
Can I use another plant-based milk?
With this recipe you can use almond or millet milk in the same doses, without changing anything.
The recipe calls for little sugar, I prefer it sweeter, can I add more?
Yes, you can add sugar up to 1/3 cup.
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