The gluten-free and dairy-free custard cream is an excellent alternative to the classic cream for filling cakes and tarts.
It has a delicious and delicate taste, making it an ideal solution for those who want to reduce lactose in their diet or for those who cannot consume it at all.
Easy-to-find ingredients with the dual option of using ready-made plant-based milk or making it easily at home.
I prepared this cream to fill the birthday cake of a close relative of mine who is intolerant to both lactose and gluten, and I assure you that the result was a pleasant surprise for everyone.
In fact, given the limited time to make the cake, we decided to opt for a single cake, which everyone present then enjoyed.
If you also need to make gluten-free or dairy-free desserts, I recommend trying to make them at home.
In my opinion, you can create very good desserts using ingredients that we often have at home and might not have considered as alternatives to the usual ingredients.
Especially if young people are intolerant, it’s important to replace each ingredient with another that can also be a valid nutritional alternative.
This aspect is often overlooked in prepackaged foods for intolerances, where I’ve noticed there’s a tendency to replace the ingredient to eliminate with one that serves the same function in the food preparation, without paying much attention to its nutritional contribution.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 146.27 (Kcal)
- Carbohydrates 26.86 (g) of which sugars 13.31 (g)
- Proteins 2.20 (g)
- Fat 3.99 (g) of which saturated 1.13 (g)of which unsaturated 2.67 (g)
- Fibers 0.00 (g)
- Sodium 92.75 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.2 cups almond milk (unsweetened (gluten-free and lactose-free))
- 1 cornstarch
- 1/2 cup sugar
- 4 egg yolks
- 1 packet vanillin (or lemon zest)
Tools
- Hand whisk or wooden spoon
- Small pot
- Electric beaters
Preparation
To prepare the gluten-free and dairy-free custard cream, directly in the small pot where it will thicken, work the egg yolks with sugar using a wooden spoon or hand whisk.
Then add the cornstarch and a little unsweetened almond milk.
Always check the packaging to ensure that each ingredient used in the recipe does not contain gluten and lactose.
If using sweetened almond milk (always gluten-free and lactose-free), clearly reduce the amount of sugar accordingly.
Mix well to incorporate the cornstarch into the mixture before adding more milk.
Once a smooth mixture is obtained, flavor with vanillin and thicken over medium heat, stirring continuously.
When bubbles appear on the surface and it reaches a boil, turn off the heat and transfer the cream to a glass bowl.
There’s no need to cover with plastic wrap; a plate is fine.
When cold, beat the cream with electric beaters until the optimal consistency is reached.
The gluten-free and dairy-free custard cream is now ready to fill cakes and tarts.
Storage
Once cold, store the cream tightly sealed in an airtight container for about a couple of days.
Once cold, store the cream tightly sealed in an airtight container for about a couple of days.
Here is a selection of useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
