Pastry Cream (without milk)

Pastry Cream (without milk)

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

12 servings
Preparation 5 min
Cooking 10 min

Standing 2 h

70 calories per serving 


Ingredients

2 cups almond beverage, unsweetened, fortified, rice, or soy   500 mL
5 egg yolks    
1/3 cup sucanat   70 g
6 tbsp tapioca flour/starch   50 g
1 tsp vanilla extract   5 mL

Method

  1. Mix all the ingredients in a bain-marie or in a non-stick pan.
  2. Cook over medium heat, stirring with a wooden spoon until thickened.
  3. Cover with plastic wrap. Cool and refrigerate for 2 hours before using in baked goods.

Nutrition Facts Table

Nutrition Facts

per 1 serving (60g)

Amount

% DV*

* DV = Daily Value

Calories

70

Fat

3 g

5 %

Saturated 0.5 g
+ Trans 0 g

4 %

Cholesterol

90 mg

Sodium

35 mg

2 %

Carbohydrate

10 g

3 %

Fibre

0 g

1 %

Sugars

6 g

Protein

1 g

Vitamin A

4 %

Vitamin C

0 %

Calcium

10 %

Iron

4 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: ¼ serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Calcium, Folacin, Pantothenic Acid, Selenium, Vitamin B12, Vitamin D

More info


This recipe is in the following categories: Sauces & Dips | Halal | Kosher | Low Saturated Fat | Low Sodium | Vegetarian

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