This crema pasticcera was born for mistake, because I wanted to make one with the cocoa but I realized I had finished the milk, so I used the cononut milk, using it for the first time to make a sweet cream. The result was surprisingly good! A smooth and light-taste cream perfect for people intolerant to gluten and lactose as well.
Time of preparation
about 15 minutes + standing
What did I use
a little pot, a whisk, a bowl, plastic wrap, electric whisks, a whisk
Egg yolks: 2
Corn starch: 20 gr
Cocoa: 5 gr
Brown sugar: 60 gr
Half a teaspoon of vanilla syrup
Coconut milk: 300 ml
How did I do
I boiled the milk in the little pot.
In the meantime, I whipped with the electric whisks the yolks with the sugar until they were smooth and fluffy. I added the corn starch and the cocoa and continued to whip until I had a compact cream.
I poured the milk in the bowl slowly, mixing with the whisk.
I poured the mixture again in the little pot and I let it cook at slow heat until it was compact and smooth. I poured it in the bowl covered with the wrap and I let it cool.
I served it with some fruit and biscuits, but it is also perfect to fill cakes and sweets.