The strawberry flower custard is a reimagining of the classic custard, rich in fruit and egg-free. Very easy to make, it has an intense strawberry flavor and a vibrant color perfect for filling cakes, pastries, and cream puffs.
Delicious and aromatic, it has a very pleasant but slightly “pudding-like” consistency (compared to the classic custard) due to the absence of eggs.
The ingredients needed are very few; besides starches, milk, and sugar, you will need strawberry puree, which can be obtained by pureeing and straining fresh strawberries or purchasing ready-made puree.
To thicken the creams, I always use starches, much more pleasant than flour, cooking at a significantly lower temperature, providing a better taste and texture. Furthermore, being gluten-free, the creams can also be used by those with celiac disease.
Fruit-containing creams are extremely versatile, ideal to enjoy on their own, they can be used as fillings and lightened with whipped cream.
Try the other fruit creams:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: for 330 g of custard
- Cooking methods: Stovetop, Microwave
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 123.78 (Kcal)
- Carbohydrates 27.97 (g) of which sugars 22.69 (g)
- Proteins 1.52 (g)
- Fat 1.48 (g) of which saturated 0.87 (g)of which unsaturated 0.57 (g)
- Fibers 0.77 (g)
- Sodium 0.68 (mg)
Indicative values for a portion of 100 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
- 4/5 cup strawberries (pureed and strained)
- 1/2 cup milk
- 1/4 cup sugar
- 1 tsp rice starch
- 2 1/2 tsp cornstarch
Tools
- 1 Bowl
- 1 Food Processor
- 1 Sieve
- 1 Whisk
- 1 Saucepan
Procedure
Wash the strawberries, remove the leaves, and pat them dry with kitchen paper. Chop them into pieces and puree them in the food processor until smooth; strain through a fine mesh sieve, you need 4/5 cup.
In a bowl, mix the sifted starches and sugar. Gradually add the milk, stirring with a whisk to avoid lumps. Add the strawberry puree and mix again.
Transfer the mixture to the saucepan, place over heat, and thicken; you need to reach the same consistency as custard (it will be sufficient to bring it to 181°F/182°F).
Pour the custard into a bowl, cover with plastic wrap directly on the surface, wait 15 minutes, and then place in the fridge to cool completely.
The strawberry flower custard is ready; before using, stir well with a whisk to make it creamy and shiny again.
Advice
Storage
The strawberry flower custard can be stored in the refrigerator for 4/5 days.
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