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vegan custard cream




Vanilla bean

4 grams

Lemon juice

1 coffee cup

Lemon peel

1 teaspoon


1 teaspoon

Barley malt

2 spoons


20 grams

Rice flour

30 grams

Soy drink

600 grams

Desserts from Italy

vegan custard cream

vegan custard cream

vegan with gluten

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

vegan custard cream

This simple and easy recipe is great for making pies, filling for cakes or simply dial the semifreddo spoon.

vegan custard cream step 1

step 1

In a frying pan pour the sifted rice flour, starch and turmeric.

vegan custard cream step 2

step 2

Melt the malt (simply taking the weighed quantity close to a heat source and then add to the soy milk along with the seeds of half vanilla bean and lemon zest).

vegan custard cream step 3

step 3

The lemon juice will use it only at the end. We keep a little 'to infuse the peel, the vanilla bean. We remove the vanilla bean.

vegan custard cream step 4

step 4

Pour the liquid in the casserole with our flour and mix well with a whisk.

vegan custard cream step 5

step 5

Taste the mixture if you found not sweet enough, add a tablespoon of mascobado whole cane sugar.

vegan custard cream step 6

step 6

We turn on the heat, stirring constantly with a whisk constantly until the cream will stand by thickening, remove the lemon peel.

vegan custard cream step 7

step 7

We suffered our vegan cream in a pan (if possible previously cooled by simply keeping it in the refrigerator).

vegan custard cream step 8

step 8

We put the film above the cream to avoid formation of a more densified layer on the surface

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