Homemade Custard Recipe | Fast, light, sugar and gluten-free
How is a homemade custard made? Follow this quick recipe to prepare a light, sugar-free and gluten-free custard, excellent both by the spoon and for filling cakes, pies, and delicious sweets.
Custard: a real treat for the palate! As good as it is, divine as a filling of soft croissants or fragrant tarts, apple pies, stuffed sponge cakes, tiramisu ... there is no limit to the imagination!
Today I want to show you my basic recipe to prepare a light and sugar-free custard. In this way, you will get a nice, dense and very light cream, without giving the authentic taste of traditional custard.
An excellent source of high-quality fats and proteins, the custard we will prepare is also naturally gluten-free since the flour used to thicken is pure corn starch.
Instead of the classic sucrose, we will use an artificial sweetener, sucralose. Given the high sweetening power, less than half a teaspoon is enough. Alternatively, you can use 2 tablespoons of Tic or 4 tablespoons of Erythritol.
Homemade light custard recipe
Who can resist a taste of fresh custard?
- 5 yolks
- 500 ml skim milk or vegetable milk with no added sugar
- Vanilla essence or peel of an organic lemon
- 1 tablespoon of corn starch
- Sweetener to taste
How to prepare custard
- In a saucepan, heat the milk with the aroma of vanilla or the peel of a lemon and the sweetener over low heat. I use ½ teaspoon of sucralose. Allow the milk to warm up but it should not boil.
- Separate egg whites and yolks. Add a spoonful of cornstarch to the bowl with the yolks and mix until completely incorporated to the flour, without leaving lumps.
- Pour some milk into the bowl with the yolks and mix vigorously. Transfer everything to the saucepan and put it back on the fire.
- Leave cooking over medium-low heat, stirring constantly so that the cream does not stick to the bottom.
- As soon as it starts to boil, stir quickly until the custard has thickened. Be careful not to let it cook too much because otherwise, the cream will become too thick. Once cold it will look like a nice compact pudding.
- Pour the hot cream into a bowl, cover with cling film and leave at room temperature.
- Once cold you can put it in the refrigerator.
Macros C 52g P30g F25g
This basic custard recipe can be consumed by the spoon as it is or used to make other irresistible desserts such as the custard and fruit tart cake or apple pie. Do not miss all other recipes, follow us on Instagram! @Iafstore and @lefitbistrot!