Despite the fact that the classic recipe contains eggs in its composition, custard can be made without eggs. In this case, the thickener for milk, cream or a mixture of these will flour. Ready cream for its taste and consistency is indistinguishable from the classic recipe, and a similar variation is ideal for vegetarians.
Custard without eggs - recipe
Not only does such a cream not use any egg, so even butter can be replaced with cream, thereby reducing the fat content of the finished product.
Ingredients:
- milk - 580 ml;
- cream - 115 ml;
- a vanilla pod;
- sugar - 55 g;
- corn flour - 15 g.
Preparation
To prevent the flour from being taken up by lumps in the finished cream, it is added not to the hot mixture of dairy products, but to the cold one. Dissolve all the flour in the milk and put the mixture on a high heat. Wait for the boiling of the base of the cream, while continuously mixing it, because on the fire the flour can still separate from the milk and take up lumps. Almost immediately after heating the milk, pour the sugar and add the cut vanilla pod (or a pinch of vanillin, as a more accessible analog). When the cream thickens, remove it from the heat and leave to cool, covering it with film, so that the top is not worn. Such a custard without eggs can be used for eclairs and biscuit .
Custard without eggs and butter
Another noticeably less fatty analogue of the classic cream becomes thicker by adding gelatin and a special powder for the preparation of puddings and custards that can be found in any supermarket.
Ingredients:
- milk - 440 ml;
- cream - 210 ml;
- gelatin - 5 g;
- water 115 ml;
- sugar - 75 g;
- cocoa - 15 g;
- Powder for cream - 10 g.
Preparation
Pre-fill the gelatin with water for swelling. When the crystals swell, take care of the preparation of the remaining components. Mix milk with cocoa and powder to prepare the custard, trying to completely dissolve them, leaving no lumps. Place the mixture on the fire, pour in the cream and wait until it boils. After mixing the hot cream with swollen gelatin and remove from heat. In addition, you can pour a handful of chocolate crumbs into the cream, for a more pronounced taste.
Custard without eggs on milk - recipe
We decided to diversify the taste of this cream by adding fruit puree, and more specifically - mango purée. You can replace it with less exotic analogs.
Ingredients:
- milk - 430 ml;
- powder for custard - 35 g;
- sugar - 55 g;
- pinch of ground cardamom;
- mango puree - 230 ml.
Preparation
Mix the powder with a small portion of milk until all the lumps are removed, add a pinch of cardamom and dilute everything with the remaining milk. Place the mixture on the fire and wait for it to boil. Put sugar in, let the crystals disperse, and thicken the cream itself. After, add the mango puree and let the cream boil for a couple of minutes.
How to prepare a custard on starch without eggs?
An alternative to flour and purchased thickeners may be starch, although the consistency of the cream in this case will be noticeably different from the original, it will become a little viscous and kisselike.
Ingredients:
- milk - 230 ml;
- sugar - 360 g;
- milk - 180 ml;
- starch - 25 g;
- Butter - 190 g.
Preparation
A third of the milk is used for starch dilution, and the rest of the milk is heated with sugar until the crystals dissolve. Pour the hot cream to the starch solution, mix well and return to the fire. As soon as the cream becomes thick, remove it from heat, cool and beat with soft oil.