In several recipes I've needed to use gluten-free and lactose-free pastry cream and I think it's a recipe that everyone should have.
already used in cake filling, in carolina stuffing, this cream is just so good! And it's super easy to do., you just need to get the practice because I confess that the first time I did it wasn't so easy.
I don't have pictures specifically just of the pastry cream but I have of its uses. In the first photo, the cake stuffed with brigadeiro and cream and in the second photo, the gluten-free carolina stuffed with the gluten-free and lactose-free pastry cream.
Ingredients for making gluten-free and lactose-free pastry cream
- 380ml of vegetable milk – if you want the cream to be thicker, I recommend putting a 320ml
- 60g sugar
- 25g of corn starch – dissolve in a little water
- 4 exasperated
- 15g of margarine without milk in the composition or substitute
- 1 teaspoon vanilla essence
How to prepare gluten-free and lactose-free pastry cream
- Put the milk in a pan, the margarine, sugar and essence. Mix well and place over medium heat.;
- When everything is homogeneous, add cornstarch dissolved in water (Dissolving it before placing it in the pan is to avoid forming lumps.);
- Stir quickly until the cream thickens.;
- after it thickens, add the 4 yolks and stir over low heat;
- When everything is well mixed, you can turn it off;
- If you want a firmer cream texture, put it in a plate or pot, Cover with plastic to prevent a film from forming and place in the refrigerator to firm up..
Tips on pastry cream
I already tried to make this recipe with a plant milk that I made myself at home, but honestly I didn't think it turned out good. I really liked it when I made it with industrialized oat milk that I use with coffee that I love. This one brought a delicious flavor to the pastry cream as if it weren't even gluten and lactose free.
Hey, have you already made this recipe at home??