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English Custard (without milk)

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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

Preparation : 10 min Cooking : 10 min Standing : 2 h
40 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

2 tsp tapioca flour/starch 6 g
1 cup almond beverage, unsweetened, fortified 250 mL
salt 0.1 g
4 tsp honey 28 g
1 egg yolks

Method

  1. Pour cornstarch into a measuring cup. Add a bit of milk (2 tablespoons or 30 ml) and stir well to dilute the starch. Fill with milk to get 1 cup (250 ml). Pour into a bain-marie or a non-stick pan, add salt and cook for 5 minutes over medium heat, stirring and scraping the bottom with a spatula. Add honey and melt.
  2. Beat the egg yolk and stir in approximately half the milk mixture with the whisk. Pour into the saucepan with the rest of the hot milk mixture and cook over low heat for about 2 minutes, stirring with a spatula. Remove from heat. Strain if necessary. Cover and refrigerate.

Nutrition Facts Table

per 1 Serving (50g)

Amount

% Daily Value

Calories

40

Fat

2 g

3 %

Saturated 0.3 g
+ Trans 0 g

2 %

Cholesterol

40 mg

Sodium

50 mg

2 %

Carbohydrate

5 g

2 %

Fibre

0 g

1 %

Sugars

4 g

Protein

1 g

Vitamin A

3 %

Vitamin C

0 %

Calcium

8 %

Iron

2 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 0 serving
Milk and Alternatives : ¼ serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Trans Fat
Low  :
Calories, Fat, Saturated Fat, Sodium
Source of  :
Calcium, Vitamin B12

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Meat and Alternatives 0
Other Foods ½

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This recipe is in the following categories

Low Saturated Fat | Vegetarian | Kosher | Halal | Low Fat | Low Sodium | Low Calorie