Candida Aiello CUSTOM CREAM - Without Sugar
Custard
by Candida Aiello
From the Group: The Sweet: Between Science and Knowledge
No added sugar, lactose free
Dear friends of my group, I have been fortunate enough to have two great pastry chefs in my life, my father, 86 years old, and my father-in-law, 89 years old.
As a child, I was 4 years old, I already showed a great propensity for messing around, but my father kept sending me away from the laboratory, telling me that I had to study instead.
I obeyed my father, but then… I found a way to make my dream and that of many others come true: to eat sweets and be able to lose weight. From my father I learned the techniques of pastry art and I learned the secrets that I now want to teach you too.
In my group there are no people better than others. You are here to learn how to make desserts that, first of all, are good for your health!
This is the key! Techniques and presentation are also important, but not essential, they will come later.
So please, don't feel inadequate if the dessert isn't perfect.
Recipe video: https://www.facebook.com/100008307582257/videos/pcb.3202092666725810/609460866786323
Good recipe friends!
Ingredients
- 500 g of semi-skimmed lactose-free milk
- 80 g of erythritol
- 40 g of cornstarch
- 15 g of 00 wheat flour
- 20 g long-chain inulin
- 60 g egg yolk
- Peel of an untreated lemon
- Half a vanilla bean
Preparation:
- Bring the milk to a boil with the flavourings. In a cooking pot mix the 2 flours, inulin and erythritol.
- Add the egg yolks and incorporate the powders to form a batter, gradually adding the boiling milk.
- Thicken over medium-low heat, stirring constantly. Once thick, place the pan with the cream in an ice bath to cool it quickly.
- Transfer to a bowl, cover with cling film and keep in the fridge for a maximum of 3 days.
Doctor Candida Aiello
Nutritionist creator of sweet and savory recipes with a low glycemic index and nutritionally balanced.
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