Dairy Free Coconut Custard Cream

TIME:15 minutes COOKING TIME:10 minutes
DIFFICULTY:easy QUANTITY: 4 portion
PRICE: £

Ingredients for about 700 g of cream:

400 ml Coconut Milk
140 g caster sugar
5 eggs yolk medium size
45 g corn flour
1 spoon vanilla essenze

Eggs, milk, sugar, vanilla, just a few ingredients to give life to one of the most popular creams: Crema Pasticcera or custard.
It 'a very versatile preparation: just change the doses of some ingredients to obtain different consistencies and appropriate to the use that you do!

Pasticcera Cream is the most used in confectionery.
Making crema pasticcera does require care, because it can curdle as it thickens, leading to an unpleasant lumpty texture.

Due my new discovery of Dairy Allergy I'm trying to cook the same things that I used to do, but, in a bit different way to avoid the sickness; beyond that all is moch more healthy.

I'm happy to share with everybody my new recipe.

I made it up few days ago, not sure if already exist or may be even better than my. This is my recipe. Enjoy to all .... and... dairy intollerant no worry... we are working for you.
Good luck

Method:

• In a pot worm up the coconut milk and add the vanilla essenze

• Whisk eggs and sugar in a bowl at maximum speed. The egg and sugar mixture should turn a bit paler in color. Sift in the corn flour, whisking gently, and making sure that no lumps form.
  Wisk a litte bit more.

• Slowly add & whisk the eggs and sugar compost into the heated coconut milk .

• Set the pot over low heat stirring , until it barely reaches a simmer.

Transfer it to a bowl and let it cool; place some plastic wrap directly on the surface of the cream to prevent a skin from forming as it cools.

STORAGE
You can store the custard in the refrigerator for 2-3 days at most, covered with film. You can freeze for a month.

SOME TIPS
-Have you always used flour for custard? It is not a mistake, but a somewhat obsolete method. With the evolution of cooking techniques, it was discovered that the use of starches (of corn or rice) in purity ensures that the flavor of the cream is not altered, keeping intact even shine and consistency.

-Are you for a "0 waste" kitchen? Then you can use the advanced egg whites to make tasty meringues!

-Combine crema pasticcera with whipped cream to make Crema Chantilly

☆☆The chemical-physical process on which the preparation of the custard is based consists mostly in the cougulation of the proteins of the yolk together with the starches of the flour that form a solid lattice balanced by the presence of the sugar. Sugar acts as a thinner of the cream, which means that the more sugar we use, the smoother the cream will be.

☆☆There is also another component that goes to act on the degree of softness of the custard: the procedure with which we will go to make it. The fact of mixing it continuously with a whisk, in fact, breaks the protein mesh making the creamy and velvety custard.

-I hope you enjoy and come back with some news , feedback , and suggestion.