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Make the custard without eggs, milk, sugar, flour – Italian Cuisine


Eggs, milk, sugar, flour and flavorings: the classic custard recipe brings together simple ingredients, to create one of the most popular cake fillings (and not only) in the world. Ready in just a few minutes, this cream can be kept in the fridge for a few days. The big advantage is that everyone gets together at the table. However it can happen that, due to intolerances or alternative diets such as vegan or low glycemic index, the custard becomes off limits.

Don't worry: with Sale & Pepe you can make the custard without eggs or milk, sugar, flour. Here are all the tips to follow!

Custard: the traditional recipe

Invented by Monsieur François Massialot at the end of the sixteenth century, the custard conquers the hearts – and above all the palates – of the French nobles of the time. The recipe makes its first appearance in the book Le cuisinier roïal et bourgeois, published in 1691, together with that of crème brûlée is sugar paste. The success is enormous and here is that this recipe reaches us, almost equal to the original. The main difference is the removal of the use of butter or ox fat from the list of ingredients.

For prepare the custard you will need half a liter of milk. Pour it into a saucepan, where you will also add an engraved vanilla pod: in this way the aroma will be creamy. Bring the mixture to a boil. Meanwhile, separate the 4 egg yolks from the egg whites, which you can later retrieve by preparing meringues. Whip the egg yolks with 80 grams of sugar: you can do this using an electric or manual whisk, or by trusting an electric mixer. Work the mixture until it becomes puffy and frothy.

Add a pinch of salt and 40 grams of flour. Mix the cream until it reaches the desired density. After having filtered it from the residues of the vanilla pod, pour the milk slowly and dilute the egg mixture, stirring vigorously.

Take the cream and cook it in a saucepan over a very low heat, without ever stopping to mix with a wooden spoon. When the mixture begins to soak and thickens, remove from heat and let the cream cool in a large bowl. Once ready, keep it in the fridge: to avoid it coagulates on the surface, put a sheet of film in contact with the cream.

Why change the traditional recipe

The recipe for custard is perfect as it is, but alas it is not suitable for everyone. People affected by diabetes, celiac, lactose intolerant or supporters of a cruelty free diet and therefore vegan they don't get along with this preparation. However, for each of them there is a variation on the theme that is equally delicious and tasty.

The recipe for vegan custard

To prepare a sustainable vegan custard starts with replacing the granulated sugar with whole cane sugar: checks that the crops are traced and recognized by the organizations that deal with eco-compatible environmental development.

Remove the eggs from the recipe, using half a liter of vegetable milk (you can use soy or almond, oat or rice), 60 grams of starch; a pinch of vanillin, a piece of untreated lemon peel. To give the cream the traditional yellow color, use the turmeric or a pinch of saffron.

Gluten-free pastry cream recipe

In the traditional recipe of custard, flour is used, which is a very forbidden food in celiac diets. To avoid the side effects of gluten intolerance, simply remove the wheat flour from the list of ingredients, replacing it with one of the many alternatives on the market.

You can range from potato starch, which we used in vegan custard or some starches (corn or rice, for example). You can also use the hemp flour, the buckwheat flour and even that of quinoa. All these mixtures are gluten-free because they are not obtained from cereals.

How to make custard without eggs

To do the custard without eggs it is sufficient to follow the procedure adopted to prepare the vegan variant. In this case, however, you can keep the granulated sugar and cow's milk. Remember that the addition of turmeric or saffron – yellow spices – is recommended for aesthetic reasons but you can also serve a perfectly white cream.

How to make custard without milk, cream or butter

According to the recipe of Monsieur Massialot the cream had to be worked also with butter, a sprinkling of green pepper and, even using beef fat. However, butter has an important function in this preparation. Added in a quantity equal to 3-5% of the total weight, this ingredient supports the cream at + 4 ° C (in the fridge) and is used as preservative thanks to the fat it contains. It also enriches the flavor of the cream and its creaminess.

However this ingredient can be suppressed, as well as the cream, used to make the cream more full-bodied (to get the same effect, just add more flour or potato starch). The cream can therefore be easily replaced by milk, which in turn has numerous substitutes.

As with vegan custard, we choose a vegetable alternative to cow's milk: they are on the market rice, soy, oat, coconut, almond milk. In these last two cases the custard will acquire a very particular aroma.

How to make custard without sugar

To make the custard without sugar, replace the semolina or cane cream with two teaspoons of stevia. It is a substance extracted from a very widespread plant in Brazil, from which a zero-calorie syrup is obtained.

How to make custard without flour

To do the custard without flour it is sufficient to use an alternative thickener, such as corn or rice starch, or the very popular one potato starch, precious ally in many confectionery preparations.

How to make custard without vanilla or lemon peel

In the traditional recipe of custard we read that the milk is brought to a boil together with an engraved vanilla pod. Other recipes focus on the use of lemon or orange peel. These flavors can be replaced by aromatic ampoules alcohol-based, widely used in confectionery.

You can also decide to replace the classic citrus and vanilla scents with essences with lavender: you will certainly get a very original result.

How to use it to fill light cakes

Vegan custard is a perfect ingredient to complete tasty light desserts. For example, from the Apulian tradition we come to the rescue sporcamuss, squares of puff pastry used as a sandwich to enclose a soft layer of cream. You can also use phyllo dough and custard to prepare gourmands stuffed rolls. Or you can serve it in one pastry cream pie and fruit or, simply, in a cup, as tasty spoon dessert.

Focaccia with flour 1 – Italian Cuisine


Put the flour in a large bowl. In the middle, pour the yeast dissolved in the slightly warmed water.
Start to mix, then add salt and oil and knead: you will get a soft and sticky mixture.

Pour into the pan slightly greased with oil (or coated with parchment paper) and level the surface, then cover the pan with plastic wrap being careful not to touch the dough and let rise for about 2 hours.

Delicately, create small holes on the surface with your fingers, then sprinkle with salt and oil and bake in a preheated oven at 250 ° C: cook for about 20 minutes.

The focaccia with flour 1 is ready, let it cool and serve.

The secret of the lemon chicken piccata is the flour! – Italian Cuisine


A slice of meat cooked in a pan that remains soft and succulent, all thanks to the breading!

A slice of chicken cooked in a pan can make you think of a second uninspiring … Nothing more wrong if the slice of meat turns into a piccata of chicken with lemon, tender and fragrant, with the addition of a delicious sauce!

Chicken seconds: 10 delicious recipes

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With flour everything is more tender

The heat that develops in the pan where the chicken slices cook will dry the meat, until it becomes hard and dry, in a few words, inedible. However, there is a way to reduce the dehydration of meat, despite cooking in a pan at high temperatures: pass the slice of meat in a veil of flour before cooking it. This will partially protect the meat from the heat of the pan, keeping it moist.

Chicken broth in a few moves

The broth it is a preparation that is often associated with foods that are poor in flavor. Nothing more wrong because if done well, with the right ingredients, the broth serves instead enrich with flavor many preparations. As long as you do it properly. For this dish get yourself half chicken or half a hen (tastier), two carrots, a celery stalk, an onion and parsley stalks. Put the chicken in a pot covered with water and cook for two hours, skimming from time to time. After this time, add the vegetables cut into small pieces and cook for another hour. At forty minutes from the end add the parsley stalks. He spent three hours turn off and filter the broth. Then let it cool before putting it in the fridge. Taste it and salt it if necessary. You can also freeze it but if you do not do it, consume it within two days.

The recipe of the polo piccata with lemon

Ingredients for 4 people

8 slices of chicken breast, 4 lemons, capers in salt, 2 onions (or shallots), 2 glasses of chicken stock, parsley, butter, flour, extra virgin olive oil, salt, pepper.

Method

First cut the lemons into two, make a whole lemon into thin slices and squeeze the rest. Chop the onions, dry the meat with a sheet of absorbent paper and then pass each slice into a veil of flour on both sides and leave them in a dish where you put a little 'flour. In a pan heat a drizzle of extra virgin olive oil and then put the slices of meat, one at a time. Let it brown well on all sides and then remove from the pan and keep warm. Add two knobs of butter to the pan and then add the sliced ​​onion. Fry slowly and when it is golden, add the broth, which will degrade the bottom. Help yourself with a spatula and then add the lemon juice and the slices. Let it cook until the liquid has been reduced enough to wet the chicken slices without letting them drown. Add the capers, parsley and meat and leave it on the fire for a few minutes. Serve then with a mixed salad or sautéed vegetables at your convenience.

chicken piccata

In the tutorial some tips for a perfect dish!