It can happen, in these difficult days, that you don't have all the ingredients you need at home and, as you know, you have to go out as little as possible. Then one arranges oneself with what one has. For example, you can make a pastry cream without eggs
There custard without eggs it is the smartest recipe there is when you want a dessert, but it has practically nothing at home.
It is prepared in a short time only with milk, sugar is flour and it can be used to fill cakes and biscuits, but also to prepare delicious cups with cream, fresh fruit, dried fruit, grains, biscuits and everything you like.
Like a cooked milk
Egg-free custard is a kind of cooked milk because the main ingredient is milk, to which a sweetener, i.e. sugar, and a thickener, i.e. flour or starch are added.
Needless to say, the milk must be very good, possibly fresh and whole.
If you want you can also use the cream for a more full-bodied result and a more intense taste. And if you are vegans… below we give you some advice for a version designed especially for you!
Recipe for egg-free custard
To prepare the cream without eggs heated in a saucepan 500 ml of milk with a berry of vanilla or with the zest of half a lemon. Watch out for the inner white part because it is very bitter and should not be used at all.
Then add 80 g of sugar and let it melt off the heat.
Remove the vanilla or lemon zest and add 60 g of flour well sifted.
Stir quickly with a hand whisk and return the saucepan to the stove, continuing to cook for a few minutes on very low heat and stirring constantly with the whisk.
The cream is now ready.
Gluten free cream
We talked about flour, but you can also replace it with potato starch, both if you want to obtain a cream with a super light texture, and if you want a gluten-free cream.
Rice flour and specific gluten-free flours are also fine, but remember to always sift them well and add them to hot milk outside the stove and always stirring with a hand whisk.
Fight against lumps
Even in the egg-free cream you have to fight against the possible formation of lumps because, as we said, the flour must be sieved well and added and mixed with great determination otherwise it cooks quickly.
If, despite having followed all these indications, the cream should make a fuss, intervene with a immersion blender.
You have to take a stand in certain cases and be able to work hard.
Vegan cream
To prepare one vegan custard you must not only eliminate the eggs, but also replace the cow's milk or the cream with the vegetable milk and the sugar with the brown sugar.
Among the different types of vegetable milk we recommend the sweetest and tastiest ones such as almond and coconut.
Good, but also very delicate those of oats and rice.
Soy milk is always good, but only if you love its decidedly more intense flavor than the others.
Yellow cream, but without eggs
To prepare an egg-free cream that is still yellow, there is only one solution: you need to color it.
To do this you must not use food coloring, but simply some naturally colored powders such as turmeric, which does not have a strong flavor and therefore does not cover the taste of milk.
Saffron also colors everything yellow, but be careful not to use too much because it feels.
Chocolate cream
Once the cream is ready, you can turn it into a cocoa cream by simply adding two tablespoons of cocoa to the still hot mixture, or 100 g of melted dark chocolate.
With the cocoa cream and the white one you can make two-color cups, but also fill two different layers of cake. Obviously an eggless cake!
In the gallery you will find all the desserts that you can prepare with egg-free cream
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