Eggless custard


Eggless custard is the variant of the basic recipe for classic custard. A delicious yellow cream that can be flavored with vanilla, orange zest or lemon. By adding cocoa or pieces of dark chocolate, we can obtain a delicious chocolate custard. This recipe is useful for decorating or filling any type of dessert, and can also be enjoyed spoonful as a dessert accompanied by fresh fruit. It is a very easy and quick cream to prepare, it has a soft, light and velvety consistency, which remains perfect when cut without dripping.
Perfect as a filling for cakes such as our strawberry tart, cream puffs, cannoli, croissants or small sweets made with soft shortcrust pastry. Ideal for those who are intolerant to eggs or simply prefer a lighter cream. To prepare it you will need a few simple ingredients: milk, sugar, starch and isinglass. The coloring is recommended for aesthetic reasons but it can be served completely white, in fact it is also known as white milk cream. Try making our recipe, this delicious egg-free custard will leave you surprised by its simplicity and taste.

RECIPE

  • 500 ml whole milk
  • 140 g caster sugar
  • 60 g starch say more sieved
  • 4 g gelatine
  • grated zest of half an orange or lemon or vanilla
  • 1 pinch of “egg yellow” dye
  • First, soften the isinglass: just immerse it in a bowl with water at room temperature. It will take about 10 minutes.

  • Pour the milk into a non-stick saucepan, preferably with a thick bottom. Add the grated orange zest (pay attention to the internal white part because it is very bitter and should absolutely not be used) and heat over a low heat until it almost boils.

  • In the meantime, place the cornstarch and sugar in a bowl. Mix the powders with a whisk.

  • As soon as the milk comes to the boil, with the help of a ladle, add part of it to the starch. Stir quickly to combine everything. This first step is useful for obtaining a smooth cream without lumps.

  • Immediately afterwards, insert the squeezed gelatine into the boiling milk, add a pinch of yellow “egg” colouring, mix with the whisk and, continuing to mix, add the starch mixed with the sugar and milk.

  • Let it thicken over a low heat, stirring constantly. Once it comes to the boil, turn off. You should obtain a soft but not sticky cream.

  • Pour it into a bowl, cover it with cling film and wait for it to cool.

If you replace the whole milk with a vegetable drink and the isinglass with agar agar, this cream turns into a completely vegan recipe.
If, despite having followed all the instructions, the cream has lumps, just blend it with an immersion blender and it will become smooth again.
If you want to obtain a chocolate cream, once ready, simply add 2 tablespoons of cocoa to the mixture while it is still hot, or 100 g of melted dark chocolate. But, in this case, remember not to include any colorings or citrus flavourings.

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