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
Servings
4
What did I use
a little pot, a whisk, a bowl, plastic wrap, electric whisks, a whisk
Ingredients
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.
Buon appetito!
Assolutamente da provare !
Delicatissima
Ci devo provare.
sicuro!!
Mmm!!!!i love this!!!!!!!!!!!😍😍😍❤
Great :p
Tasty as well 🙂
So delicate!
Looks delicious! 😍👌🏼
it was ** so goooood
Ahahha comunque sia, una ricetta molto interessante, leggero piu spesso questo blog 😊
ottimo!
Provata! Facile e gustosa!! Bravissima Agata!
Sono contenta ti sia piaciuta 🙂
Chocolate with banana, wow, great dessert. I want it.
So easy and good!
Molto buona! Consiglio di provare!
Look’s delicious, I would love to try it someday.👌🏼
Yum yum!
😛
Sei un genio multitasking, complimenti per tutto… Questa ricetta la proverò sicuramente!
grazie mille!
It looks very tasty, i will try it soon
let me know 😉
Semplice, ma geniale!
la semplicità è la regola principale delle mie ricette 😉