Light homemade custardWhat sounds good? A lifelong dessert, which our grandmothers have always prepared and because they are very caloric or not able to take sugar, we stop making them.
Well here I bring you the light version of the custard, as tasty as the traditional ones but with less calories. Its preparation is very easy, it is a dessert that you will like, in addition to being homemade they are much better and the ingredients are so simple that we always have at home, we only have to use the sweetener instead of sugar, and follow the same procedure as some normal custard.
Light homemade custard
Author Montse Morote
Recipe type: Dessert
Rations: 7
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 L. skimmed milk
- 1 teaspoon vanilla flavoring
- 4 yolks
- 1 cinnamon stick
- Lemon peel
- 3 tablespoons liquid sweetener
- 3 tablespoons cornstarch
- cinnamon powder
Preparation
- From the liter of milk we remove a glass and reserve.
- Put the rest to cook, with the cinnamon, vanilla and lemon peel, leave it over medium heat until it starts to boil, let it rest for 10 minutes.
- While with the glass that we have reserved with milk we dissolve the cornstarch.
- In a bowl, beat the yolks with the sweetener and mix it in a glass of milk with the cornstarch and mix very well.
- We take the saucepan where we have the milk and we remove the lemon peel and the cinnamon stick, we strain it and put it back in the saucepan where it was and we add the other mixture of the egg yolks and the cornstarch, we put the heat on low and go stirring with a few rods without stopping, when they begin to thicken we remove them.
- We distribute them in individual molds, we let them warm a little and then we will put them in the fridge until they cool.
- To serve them we will put a little cinnamon powder. And ready !!
- Bon Appetite!
ONE THING THAT THEY DO NOT TAKE INTO ACCOUNT IS THAT THE RECIPES ARE READ IN SEVERAL COUNTRIES. FOR EXAMPLE HERE IN MONTEVIDEO, URUGUAY, THE SWEETENER IS A TOTAL MINORITY IN THE POPULATION. THEN, WHEN THE INGREDIENTS OF A RECIPE ARE INDICATED, AND THEY INCLUDE SWEETENER, AS MOST DO NOT USE IT ... THEY SHOULD PUT THE ELEQUIVANETE IN A CUP OF SUGAR .. IT IS AN EXAMPLE, BUT IT HAPPENS WITH OTHER INGREDS. WHICH IN EACH COUNTRY ARE KNOWN BY ANOTHER NAME OR THEIR USE IS NOT WIDESPREAD. AT LEAST FOR SOUTH AMERICAN KITCHENS, THE NAMES BY WHICH THEY ARE KNOWN IN THAT REG. THE COMPONENTS. IF BETWEEN URUGUAY AND ARGENTINA IT IS ALMOST THE SAME, IT DOESN'T HAPPEN WITH PERU, CHILE, BOLIVIA, ECUADOR… IN THE LAST THEY ARE EXAMPLES …….