Egg custard cream without milk
Description
You can add agar-agar to make the cream thicker, which makes it suitable for decorating pastries. This cream can be stored in the refrigerator, and it's very easy to prepare. You can use this cream as a filling, for layering, or for decoration. You can substitute coconut cream with regular cream, but then the recipe will no longer be vegetarian.
Instructions
- 1
Step 1
1. Divide the required amount of cream into two parts. Pour 250 milliliters of cream into the blender container, add flour to it, and you can pour in a couple of tablespoons of cold water. Blend until a smooth mixture forms.
- 2
Step 2
2. Pour the second part of the cream into a saucepan, add granulated sugar, and cook until the sugar crystals dissolve.
- 3
Step 3
3. Without removing the saucepan from the heat, slowly pour in the blender contents in a thin stream. Whisk vigorously to prevent the cream from forming lumps.
- 4
Step 4
4. Strain the ready-made cream through a sieve; it will have a smooth and homogeneous consistency.
- 5
Step 5
5. Let the finished cream cool — then you can use it for baking or store it in the refrigerator.