There Egg-free custard it’s a basic preparation delicious, lighter of the classic custard, ideal for intolerants And allergic with eggs or simply if you are missing eggs at home! It is achieved with milk, corn flour, sugar And vanillaon low heat for 5 minutes exactly! Believe me when I tell you velvety, silky, very good And not liquid even though the eggs are missing; Therefore perfect for filling Sponge cake, the delicious eggless chocolate cake, cream puffs, tarts; but also to achieve numerous spoon desserts or simply to add on eggless pancakes with fresh fruitone true goodness!
For the recipe very easy And super fast instead of whole milk, you can use vegetable milk which you prefer, thus obtaining a vegan version! Remember, the secret to have one Eggless custard from the yellow color is to add a pinch of turmericthe taste you can’t hear it, but perfectly simulates the appearance of the classic cream! If you have one chocolate bar, make egg-free chocolate cream! Try it soon and I’m sure it will become a real one And own workhorsetogether with Gluten-free Custard and Dairy-free Custard!
Discover also:
Eggless shortcrust pastry (light version with oil, water, flour and sugar)
Eggless custard recipe
PREPARATION TIMES
| Preparation |
Cooking |
Total |
| 15 minutes |
30 minutes |
45 minutes |
Ingredients
| Quantity for 4 people – fill 1 22cm cake
|
- 500 ml of milk (which you can replace with vegetable milk)
- 120 g of sugar
- 60 g of cornstarch (or potato starch)
- 1 tablespoon vanilla extract (or 1 sachet or seeds of 1 berry)
- 1 pinch of turmeric (which you can replace with a pinch of saffron or food coloring)
|
Method
How to make custard without eggs
First of all, combine sugar, cornstarch, vanilla powder and mix well with a hand whisk (if you are using liquid vanilla, add it to the milk
Separately, heat the milk in a saucepan
At this point slowly add the boiling milk little by little into the bowl of solids and mix quickly with the whisk, so that lumps do not form.
Then pour the mixture back into the saucepan and place on a low heat and stir constantly with the whisk by hand. Within 2 – 3 minutes you will obtain a creamy mixture.
Finally, remove from the heat, add the turmeric, start with 1/2 teaspoon, without exaggerating and always mix well with the whisk by hand. Consider whether it needs a little more.
Then pour your egg-free custard into a bowl and immediately cover with cling film
Leave and room temperature! this step is essential so that lumps and cuticles do not form.
Finally, once the cooling time has elapsed, remove the film and stir quickly with a hand whisk. If the mixture is too compact, dilute it with 1 teaspoon of milk!
Be careful if you have not worked the mixture perfectly on the heat and lumps have formed, blend with an electric mixer (no blender) adding 1 teaspoon of milk in a few seconds, it will become velvety again.
Here’s yours ready Egg-free custard!
It keeps perfectly in the fridge for 2 – 3 days or you can freeze it
