English Custard (without milk)

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0% would make this recipe again

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
30 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, rice, or soy 250 mL
1 pinch salt 0.2 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 (50 g)

Amount

% Daily Value

Calories

30

Fat

1 g

2 %

Saturated 0.3 g
+ Trans 0 g

2 %

Cholesterol

40 mg

Sodium

30 mg

1 %

Carbohydrate

5 g

2 %

Fibre

0 g

1 %

Sugars

4 g

Net Carbs

5 g

Protein

1 g

Vitamin A

3 %

Vitamin C

0 %

Calcium

5 %

Iron

1 %

Claims

This recipe is :
Excellent source of  :
Vitamin D
Source of  :
Calcium, Vitamin B12, Vitamin B2
Low  :
Calories, Fat, Saturated Fat, Sodium
Free  :
Trans Fat

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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Members' Reviews

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This recipe is in the following categories

Low Calorie | Low Fat | Low Sodium | Halal | Kosher | Low Saturated Fat | Vegetarian | High Vitamin D

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