PASTRY CREAM by Candida Aiello - Sugar Free
Custard
by Candida Aiello
From the Group: The Sweet: Between Science and Knowledge
No added sugar, no lactose
Dear friends of my group , I was fortunate to have in my life 2 great master pastry chefs, my 86 year old father and my 89 year old father-in-law .
As a little girl ,I was 4 years old, I already showed great inclination to bungle, but my father kept me away from the workshop telling me that I should study instead.
I obeyed my father, but then ... I found a way to fulfill my and many people's dream : to eat sweets and to be able to lose weight From my father I learned the techniques of the pastry art and gleaned the secrets that I now wish to teach you as well.
There are no people in my group who are better than others. You are here to learn how to make desserts that, first and foremost, are good for your health!
This is the fundamental thing! Techniques and presentation are also important, but not fundamental; they will come later.
So please do not feel inadequate if the cake is not perfect.
Video della ricetta: 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 wheat flour 00
- 20 g long-chain inulin
- 60 g of egg yolk
- Peel of one untreated lemon
- Half a vanilla bean
Preparation:
- Bring the milk to a boil with the flavorings. In a cooking pot mix the 2 flours, inulin and erythritol.
- Add the egg yolks and incorporate the powders, forming a batter by adding the boiling milk little by little.
- Allow to thicken over medium-low heat, stirring continuously. As soon as thick place the pot with the cream in an ice bath to cool quickly.
- Transfer to a boule , cover with clingfilm and keep refrigerated maximum 3 days.
Dr. Candida Aiello
Nutritionist creator of sweet and savory recipes that are low glycemic index and nutritionally balanced.
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1 comment
Vittoria Cerullo
What is the difference between short-chain and long-chain insulin ? Which one should I prefer ?