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 16.7 fl.oz
5 egg yolks
1/3 cup sucanat 2.4 oz
1/3 cup tapioca flour/starch 1.8 oz
1 tsp vanilla extract 0.2 fl.oz

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

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy
Excellent source of  :
Vitamin D
Good source of  :
Vitamin B12
Source of  :
Calcium, Folacin, Pantothenic Acid, Selenium, Vitamin B2
Low  :
Fat, Saturated Fat, Sodium
Free  :
Trans Fat
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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0 Reviews (0 with rating only) 0% would make this recipe again
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My Notes

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  • 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

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