The gluten-free and lactose-free custard is an excellent alternative to the classic cream for filling cakes and pies.
It has a delicious and delicate taste and is therefore an ideal solution for those who want to reduce lactose in their diet or for those who cannot consume it.
Ingredients easy to find with the double option of using ready-made plant milk or making it easily at home.
I prepared this cream to fill the birthday cake of a close family member intolerant to both lactose and gluten, and I guarantee that the result was a pleasant surprise for everyone.
In fact, since there was little time to make the cake, it was decided to opt for a single cake, which was then consumed by all the guests.
If you also need to make gluten-free or lactose-free desserts, I recommend trying to make them at home.
In my opinion, you can make really good desserts using foods we often have at home and perhaps hadn’t considered as alternatives to common ingredients.
Especially if youngsters are intolerant, it’s important to replace every ingredient with another that can also be a valid nutritional alternative.
This aspect is perhaps more neglected in prepackaged foods for intolerants, where I’ve noticed there’s often more focus on replacing the ingredient to be eliminated with one that performs the same function in the food preparation, while paying very little attention to its nutritional contribution.
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- Difficulty: Easy
- Cost: Economical
- 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 140 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 1/4 cups almond milk (unsweetened (gluten-free and lactose-free))
- 1 cup cornstarch (maizena)
- 1/2 cup sugar
- 4 egg yolks
- 1 packet vanillin (or lemon zest)
Tools
- 1 Whisk hand whisk or wooden spoon
- 1 Saucepan
- Electric beaters
Preparation
PTo prepare the gluten-free and lactose-free custard, directly in the saucepan where it will be thickened, work the yolks with the sugar using a wooden spoon or hand whisk.
Then add the cornstarch and a little unsweetened almond milk.
Always check the packaging to ensure each ingredient used in the recipe is gluten-free and lactose-free.
If using sweetened almond milk (still gluten-free and lactose-free), clearly reduce the amount of sugar indicated.
Mix well, incorporating the cornstarch into the mixture before pouring more milk.
Once a smooth mixture is obtained, flavor with vanillin and thicken over medium heat, stirring continuously.
When bubbles appear on the surface, indicating it has reached a boil, turn off the heat and transfer the cream to a glass bowl.
No need to cover with plastic wrap, a plate will do.
When cold, work the cream with electric beaters until it reaches the optimal consistency.
The gluten-free and lactose-free custard is now ready to fill cakes and pies.
Storage
Once cool, store the cream tightly closed in an airtight container for a couple of days.
Once cool, store the cream tightly closed in an airtight container for a couple of days.
Here is a selection of products very useful for making desserts. Many of these have been bought and tested by me. To view the recommended products click here.
Here is a selection of products very useful for making desserts. Many of these have been bought and tested by me. To view the recommended products click here.
