Pastry Cream (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

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Ingredients

2 cups almond beverage, unsweetened, fortified, rice, or soy 500 mL
5 egg yolks
1/3 cup sucanat 70 g
1/3 cup 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

per 1 serving (60 g)

Amount

% Daily Value

Calories

70

Fat

3 g

4 %

Saturated 0.8 g
+ Trans 0 g

4 %

Cholesterol

90 mg

Sodium

20 mg

1 %

Carbohydrate

10 g

3 %

Fibre

0 g

1 %

Sugars

6 g

Net Carbs

10 g

Protein

1 g

Vitamin A

4 %

Vitamin C

0 %

Calcium

6 %

Iron

4 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Meat and Alternatives 0
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Sauces & Dips | High Vitamin D

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