Custard is a dessert that wins you over with its creamy texture and comforting flavour. In this recipe, we break the traditional mould by presenting an egg-free cream custard, ideal for those who are looking for different options or options adapted to dietary restrictions.
The secret lies in the use of Pectin Acid Free, an ingredient that replaces eggs with surprising results, maintaining the characteristic structure and smoothness of this classic dessert. Discover how innovation in ingredients can open up new possibilities in modern cuisine.
Milk Custard Cream (egg-free)
In this recipe, we break the traditional mould by presenting an egg-free cream custard, ideal for those who are looking for different options or options adapted to dietary restrictions.
Ingredients
- 800 g Milk
- 200 g Cream 35%
- 8 g Acid Free pectin Sosa Ingredients
- 180 g Sugar
- qs Golden brown caramel
Instructions
- Combine sugar and pectin.180 g Sugar, 8 g Acid Free pectin
- Pour the milk and cream in a pan and heat at 40 °C. Pour little by little the previous mixture stirring constantly with a whisk.800 g Milk, 200 g Cream 35%
- Bring to boil and pour into the desired moulds previously filled with little of caramel at the bottom.qs Golden brown caramel
- Let set in the fridge for about 12 hours.