Custard cream: A quick and light dessert without butter and eggs

Custard cream without butter and eggs is an excellent option for people looking for lighter desserts. It's also a great solution for those with allergies or those who want to avoid animal-derived products. This delicate, velvety cream is extremely versatile—it works great as a filling for cakes, a fruit addition, or a base for other desserts.

Preparing custard cream without butter and eggs is incredibly simple and quick. Here is a detailed recipe:

Ingredients:                  

• 500 ml of milk (can be plant-based, e.g., almond, soy, or oat)
• 40 grams of potato starch
• 100 grams of sugar
• 1 teaspoon of vanilla extract (or 1 packet of vanilla sugar)
• A pinch of salt

Preparation:                          

1. Mix the potato starch with 100 ml of cold milk in a small bowl until smooth.
2. Pour the rest of the milk into a pot, add sugar, vanilla extract, and a pinch of salt.
3. Heat over medium heat, stirring, until the sugar dissolves.
4. When the milk starts to boil, slowly pour in the potato starch mixture, stirring constantly to prevent lumps.
5. Cook over low heat, continuously stirring until the cream thickens (this will take about 5 minutes).
6. Cooling and storing: After reaching the desired consistency, remove the cream from the heat and pour it into a bowl. Cover with plastic wrap, ensuring it touches the surface of the cream to prevent a skin from forming.
7. Let it cool completely, then store it in the refrigerator.

Custard cream without butter and eggs is extremely versatile. It can be used as a filling for cakes, pies, cupcakes, or éclairs. It also works well as an addition to fruit salads, pancakes, or waffles. You can also serve it as a standalone dessert, topped with fresh fruit, whipped cream, or grated chocolate.