How to make pastry cream without milk. Recipe
Pastry cream is a staple in baking. Used in many fillings, it gives flavor and softness to any dessert, but the truth is that things get complicated when we have someone at home with an intolerance to milk, since it seems that this ingredient is essential to achieve a good cream.
Now there are many brands with lactose-free lines on the market, but what about those who are intolerant to milk protein? For all and for these people in particular this recipe for pastry cream without milk that I bring you today is designed, and that as soon as I saw it in the iSweet magazine I knew I had to try.
IngredientsFor 4 people
- Refined corn flour (cornstarch type) 40 g
- Sugar 125 g
- Water 500 g
- Egg yolk "M" 4
- Vanilla pod 1
How to make pastry cream without milkDifficulty: Easy
- Total time 15 m
- Elaboration 5m
- Cooking 10 m
In a bowl we will start by mixing the cornstarch, the egg yolks and half of the sugar, stir with a few rods to form a mush. We booked. In a saucepan we boil the water and the rest of the sugar as well as the inside of the vanilla bean. We can substitute the vanilla bean for a teaspoon of vanilla essence if we prefer.
Once it boils, we add this water with sugar, little by little, to the mixture of the yolks. Stir, strain again for the saucepan and heat until it boils without stopping stirring. We move to a clean bowl and cover with transparent skin film, that is, glued to the surface of the cream to prevent it from crusting when cooling and in the fridge.
With what to accompany the pastry cream without milk
You can use this rich pastry cream without milk in countless desserts. Its flavor has nothing to envy to the one prepared in the usual way. What's more, I'm sure that if they give it to you to try and they don't tell you anything, many of you won't notice the difference.