The lactose-free custard cream is an alternative recipe to the classic custard cream, lactose-free and gluten-free.
I used natural soy milk, because I don’t like the vanilla flavor added to this milk. With the same measurements, it can also be prepared with unsweetened almond milk. Great for filling cakes, fruit tarts, cream puffs, or as a spoon dessert paired with fresh fruit. Additionally, you can create other recipes like diplomatic cream using lactose-free or plant-based cream, or flavored creams like 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: Autumn, Winter, Spring, Summer
Ingredients
- 1 cup soy milk (gluten-free)
- 3 egg yolks
- 1/4 cup sugar
- 1 tbsp cornstarch (gluten-free)
- 1 tbsp rice starch (gluten-free)
- to taste vanilla flavor (or lemon)
Tools
- 2 Bowls
- 1 Pot
- 1 Whisk
- 1 Spatula
- 1 Knife
Steps
Split the vanilla pod and scrape out the seeds. Alternatively, grate the lemon zest into the milk.
Heat the soy milk with the empty vanilla pod.
In a bowl, whisk together the egg yolks, sugar, vanilla seeds, and finally the starches.When it reaches a boil, add the egg mixture to the soy milk.
Cook for about 1 minute, stirring with a whisk.Remove from heat and pour into a cold bowl. Cover with plastic wrap in contact with the surface and cool in ice water. Transfer to the refrigerator until ready to use.
WARNING: Consult the Italian Celiac Association guide and carefully read the ingredients to ensure they are not contaminated with gluten.
Tips
Lactose-free custard cream can be stored in a closed container in the refrigerator for 3 days.
FAQ
Can I use another plant-based milk?
With this recipe, you can use almond or millet milk in the same measurements, without changing anything.
The recipe calls for little sugar, I prefer it sweeter, can I add more?
You can add up to 70 g of sugar.
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