The sweetness of custard is out of the question, but how to do it if you are intolerant of it? Replacing cow's milk and eggs is not difficult and to get the same color there is a natural dye that you don't expect
There custard it is a preparation based on milk, eggs and flour with which we all tried at least once. It is at the base of the Italian homemade pastry and one cannot but love it: served as a spoon dessert, used to fill cakes, fill cannoncini, garnish fresh fruit tarts, overflowing with croissants and freshly baked croissants, with its warm gold color… is a delicacy for anyone who tastes it. But then there are the intolerances: eggs, gluten, lactose; ethical and food choices such asveg supply; the needs of those who are always a diet. How to resolve the issue, without giving up this delight? With the turmeric vegan custard: The oriental spice is the real secret.
How to prepare vegan turmeric custard
The starting point is the arduous choice of vegetable milk, also based on the use you will make of vegan turmeric custard: better one with a more neutral flavor such as rice, soy, oat or almond or more characterizing with coconut or hazelnut?
In a saucepan heat up 500 ml of vegetable milk chosen with 60-100 g of sugar, cane sugar, malt or maple syrup. The dose varies depending on whether and how much the milk you use is already sweetened or not. But be careful, honey is not vegan! Also add some Lemon peel grated – so you don't have to be careful not to cut even the bitter white part – and a vanilla pod half open long. And now … it's up to turmeric: the tip of a teaspoon will be enough to start (you can eventually add another one later).
Warm up and sift slowly into the saucepan 40 g of rice flour or rice or corn starch. Help yourself with a whisk to prevent lumps from forming and stir until the cream is boiling. Keep the flame low and stir until it reaches the desired density.
How to use vegan turmeric custard?
Human gluttony has no limits! And the vegan turmeric custard can be used exactly like the traditional version: to the spoon, to stuff cakes, sponge cake, pies and small pastries, to "pucciarci" some biscuits and so on and so forth.
If you prefer a more solid cream, add 10 g of flour or starch if necessary and enjoy flavoring the vegan turmeric custard with cardamom, cinnamon, star anise, orange peel or
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