The pomegranate cream is a delightful custard without milk and gluten-free. An autumn and winter recipe made with pomegranate juice as a substitute for milk. This way, you get a cream that, just like the classic custard, can be used to fill cakes, tarts, and cookies. Since it is milk-free, it is also lactose-free and, furthermore, by using cornstarch, it is naturally gluten-free.
The preparation is very simple: mix an egg with sugar and cornstarch, add the pomegranate juice, cinnamon, and vanilla extract, mixing with a whisk. Cook the cream until it thickens.
Easy to prepare, this pomegranate cream with a delicate flavor and natural pink color without the addition of artificial coloring is an alternative idea that will allow us to create eye-catching desserts in a few moves. Try it and let us know what you think.
Also discover:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients to prepare Pomegranate Cream
- 2 pomegranates
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 egg
- ground cinnamon
- vanilla extract
Tools to prepare Pomegranate Cream
- 1 Pot
How to prepare Pomegranate Cream
Start preparing the pomegranate cream by making the pomegranate juice. In the article we refer to, you will find all the best methods to obtain pomegranate juice using tools we have at home. You will need to obtain 1 1/4 cups of juice, so the seeds of 2 large pomegranates should be sufficient.
Mix the egg with sugar and cornstarch in a pot.
Gradually add the pomegranate juice and mix carefully with a whisk to avoid lumps.
Then add the cinnamon and vanilla, and move to the stove, cooking the mixture over low heat until you get a thick and creamy custard.
Pomegranate cream is ready to be used. Cover it with plastic wrap and let it cool completely before using it to fill desserts or enjoy in another way.
Storage and Tips
Store the cream once cooled in the fridge for about two to three days.
