LIGHT custard

Given the interest aroused by the custard and the attention paid to my previous recipe "light custard", today I suggest an actually light variant of this sweet sauce. The ingredients have been carefully chosen in order to minimize animal-derived fats and sugars, consequently also calories. The cream is prepared with:

• Vegetable milk, soy milk, which does not contain traces of cholesterol;
• Fructose, the fruit sugar, with higher sweetening power than the classic granulated sugar;
• Only 2 egg yolks (compared to 4 or 6 of the classic custard recipes)
• Guar flour (a gum extracted from the plant Cyamopsis tetragonoloba, fam. Legumes, an excellent ally against diabetes, obesity and hypercholesterolemia).

Video of the Recipe

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Identity Card of the Recipe

• 63 KCal Calories per serving

• Ingrediants

  • 50-60 g of honey or 40 g of fructose
  • 4 g of guar gum
  • 500 ml of soy milk
  • 40 g (2 medium) of egg yolks
  • vanilla flavoring
  • 20 g of potato starch

  Materials Needed

  • Electric hand mixer
  • Wooden ladles
  • Small saucepan
  • Whip
  • Glass
  • Small bowl

  Preparation

  1. Heat a part of milk (about 300-350 ml) on the saucepan.
  2. Shell the eggs and divide the yolks from the whites. Beat the egg yolks with the fructose for a long time, until the mixture is thick and fluffy.
  3. Pour the potato starch into the remaining milk and stir the liquid with a teaspoon. Pour the milk with the potato starch into the yolks and fructose mixture, add the flavoring to taste and beat everything again with an electric whisk.

  Did you know that
  As a substitute for fructose, 50-60 g of honey can be used.

  4. Add the yolk mixture to the soy milk, which in the meantime will have cooled. Mix with a whisk to prevent lumps from forming. At this point, pour in the guar gum, continuing to work the cream vigorously with the whisk.

  Attention!

  If the starch is not carefully dissolved and added to boiling milk, the cream will take on a lumpy consistency
  If the guar gum is mixed with the mixture when the egg, milk and fructose mixture is boiling, lumps will inevitably form.
  5. After 5 minutes, the cream will have reached the right creamy consistency and can be used as desired after its complete cooling.

  Alice's comment - PersonalCooker

  In the blink of an eye, the light custard is ready, ideal for making delicious but extraordinarily light fillings, which are also well suited to the diet of those suffering from celiac disease because we have not used flours capable of developing gluten. So, what to say: turn on your imagination and use this light custard as you like!

  Nutritional values ​​and Health Comment on the recipe

  LIGHT custard is the light variant of a pastry base note. Unlike the traditional preparation, Alice's version brings little cholesterol and saturated fats, it also contains a limited portion of TOTAL lipids (which is mostly polyunsaturated). It is "an" excellent alternative to the high-calorie spoon desserts classes, which for its part can also be consumed in portions of 100-120g.