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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.

a sheet of sugar and cinnamon – Italian Cuisine


It is a pastry but it is called churro cheesecake because it reminds us of the taste of Latin American sweets and why the spreadable cheese is not missing

Now any sweet can be turned into one cheesecake and a cheesecake can be transformed in a thousand ways.
Have you ever heard of the churro cheesecake?

What are churros

THE churros they are fried desserts typical of Iberian and Latin American cuisine.
In Spain they are eaten warm at breakfast, dusted with sugar and cinnamon or dipped in melted chocolate or dulce de leche.
They are also excellent as snacks (here are the churros with tomato and cashew sauce) o end of meal dessert (try the churros with Porto sauce) to share with many friends, and are a nice idea for the Carnival to add to all the other fried desserts of the Italian tradition.
Preparing the dough is very simple because it is a bit like that of the choux pastry.
500 ml of water are brought to the boil, with a pinch of salt and 1 teaspoon of sugar.
Then turn off the heat and add 350 g of flour, stirring quickly for 3 minutes with a wooden spoon.
The dough will become hard to work, then cover with a cloth and leave to cool.
Once ready, place the mixture in a star-shaped sac à poche and cut into sticks. Place them on a sheet of parchment paper, prick them and then one at a time fry them in boiling seed oil.
Once ready, drain and sprinkle with sugar and cinnamon.

The recipe for cheesecake churros

The churro cheesecake actually has nothing to do with the churros recipe because it is made with the puff pastry or brisée. What reminds us of these sweets is the taste because here we will use cinnamon and sugar.
To prepare it, first prepare a mix of sugar and cinnamon by mixing 100 g of granulated sugar with three tablespoons of cinnamon. Then roll out a roll of rectangular puff pastry on the base of a buttered baking dish and sprinkle with a little sugar and cinnamon.
Prick the bottom and then fill it with a cream prepared by whipping with 500 m of spreadable cheese, 200 g of sugar, 1 egg and a teaspoon of vanilla extract.
Cover everything with another roll of dough by cutting off the excess ends well. Prick the surface and before baking, sprinkle with the mix of granulated sugar and cinnamon also used for the base and season everything with 50 g of melted butter.
Bake at 180 degrees for 30 minutes in a static oven.
In this way you will get a sort of puff pastry with cinnamon filled with spreadable cheese, crunchy and sugary on the surface.
Instead of the puff pastry you can use the brisée.

Churro base

You can also prepare a cheesecake using as a base a huge churro.
How to do?
Once ready the mixture put it in the pastry bag and create a sort of spiral on a sheet of parchment paper or directly in the boiling oil, but it is much more difficult.
The simplest procedure is to slightly moisten the greaseproof paper, make a round spiral base with the mixture in the pastry bag and then gently throw it all away to fry, slowly removing the sheet of parchment paper.
With this fried base you can make a delicious one cheese cake uncooked.

Use little sugar and really good – Italian Cuisine


Recently we talked about the beetroot sugar, learning that its color can debunk false myths: being white does not necessarily mean being 'chemically bleached', just as being dark does not mean being integral.

171139In our right research in not exceeding superfluous sugars, we often tend to eliminate it entirely from the 'sugar' product, replacing it with low-calorie sweeteners like stevia, excellent products and sweets like honey or alternatives like maple syrup. Very well. And it is true that glucose of which ours brain it needs to be found naturally and in sufficient quantities in many products of the earth, starting from beet, in fact, real natural candy, but also in onions, in turnips with hidden virtues, in kiwi rather than dates.

171142Yet cooking sugar (which is glucose combined with sucrose), when it is full-bodied, has excellent nutrients to offer. Of course, most often also cane it is refined – often with coal made from bovine bones is even when it remains amber or brown it is only a few steps away in the refining process. In the latter case, this is sugar of 'raw' cane: it is simply less refined than white; often it is added with molasses or caramel and its grains are regular in shape and size. At a nutritional level, it does not differ significantly from the sugar of beet.

171145Another topic is brown sugar really integral: must show up wet and soft, dusty with small dark nuggets and not crystalline; aroma typical and intensesweetish. The most well-known among those widespread on the market in our country, usually with a valid fair trade mark, is the Mascobado (or Muscovado), mainly from the Philippines and Mauritius. But other qualities also exist, like the South American ones Dulcita, which is grown in altitude in the Andes, and Panela, which usually comes in the form of bricks.

171148Compared to traditional sugar (beet white), this contains one lower percentage of sucrose (10-15% less) e less calories (about 356 kcl against 392 kcl). Not only: it is rich in nutrients of which the other is deprived, and in particular many mineral salts tincluding iron, calcium, phosphorus, potassium and magnesium e vitamins of various groups, A, E; C and some in particular of group B. All these nutrients remain substantially unchanged during processing.

Sweeten a little less, but above all the aroma is different: the molasses naturally present gives it a vaguely licorice aftertaste. Aroma that at the beginning can be perceived as too strong and particular, but that soon comes usually valued and becomes an indispensable ingredient in the kitchen. For sweet and even savory recipes (excellent pairing with meat) and of course in the cup of coffee.

Carola Traverso Saibante
March 2019

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