SUGAR-FREE SOY CUSTARD
If you’ve always loved custard, but haven’t made it in a while because it’s high in calories and sugar, and you don’t want it to interfere with your diet, today I’m bringing you some sugar-free custard that’s very light and easy to digest.
To make these sugar-free custards, I used soy milk, agar agar, tapioca starch, and fresh, organic, sugar-free soy yogurt.
I flavored them with cinnamon, natural vanilla, and lemon peel. The result was delicious and the texture was very similar to traditional custard.
Obviously, I didn’t finish them with the classic Maria cookie, but I’m going to show you how to make a crumble very similar to href=”http://www.missblasco.com/crumble-de-fresones/”>this that you can put on top, so that your dessert is as complete as always.
If custard is one of your favorite desserts, learn how to make a sugar-free, healthy, and light version.
Honestly, it seems absurd to me to always be imitating traditional dishes, making “healthy” versions that resemble the originals. Sometimes it’s best to forget about the past and live in the present.
Maybe the fun is in making new and different things with added value, in this case things that don’t contain sugar, and that give us as much or more pleasure and benefits than the recipes of the past.
But this time, I admit that these sugar-free soy custards are a kind of imitation of the traditional ones, although when made with soy milk, the flavor is different, and they are also vegan.
I didn’t try to achieve this, my idea was to replicate this homemade sugar-free soy yogurt, but this time the texture was different and the flavor and aroma too, it was much more like custard than yogurt!.
So you can make the custard like I did, I’m going to explain the process step by step, how to flavor the soy drink, and what thickener to use.
Soy drink is very versatile; use it in your homemade desserts too.
The easiest way to make homemade soy yogurt is, as I explained in this post, using a store-bought, organic, unsweetened soy yogurt, make sure it only contains soy milk and live cultures, otherwise it is useless.
Another easy way to make yogurt from any type of milk (plant-based or not) is to buy the cultures at the pharmacy or specialty stores and ferment the milk or plant-based drink following the manufacturer’s instructions (I’ll show you how to do this soon).
To make this custard I didn’t complicate things too much, I used 4 ingredients, soy milk, unsweetened soy yogurt (optional) and two thickeners, agar agar, which is a natural gelatinizer based on algae and tapioca starch.
You can also prepare a soy milk panna cotta, for that do not add the yogurt, use only the spices and the agar agar, and let it set and cool.
Flavor your sugar-free custard with quality spices, cinnamon, vanilla, cardamom, your choice.
If you infuse the milk properly using good quality spices, you will get an exquisite dessert, every time you try a spoonful, you will be able to identify each of the flavors.
This is an interesting exercise that I encourage you to practice, relax while savoring this delicious dessert and try to discover every nuance of flavor, you’ll love finding them.
Both custard and panna cotta prepared without sugar and with vegetable drinks or milks are very light desserts that you can allow yourself any day.
For me the trick is to serve them in small containers, and put a small amount in each serving, that way in addition to having a light dessert, you have a small portion and enjoy without overloading that lunch or dinner.
Another good option is to have it as a snack, if you are one of those who need to have something mid-morning or mid-afternoon, this is a good option, in that case you can prepare slightly more generous portions and accompany them with some nuts or fruitfresh.
To prepare the crumble I used the nuts I had on hand, unsalted home-roasted almonds, walnuts, roasted hazelnuts, sesame and chia seeds.
I put them all in the food processor and processed them a little, but only a little, we don’t want a powder, we want a crumble, that has texture and in which the pieces of nuts are noticeable.
To amalgamate the crumble, we need some fatty ingredient, in the Strawberry Crumble, I showed you how to do it with butter, but this time I have used coconut oil, the reason is that sugar-free soy custard is vegan, so I have not used any dairy.
Sweeten your crumble with dried fruits, lucuma, or choose a sweetener, erythritol, xylitol, stevia …
Coconut oil gives it a touch of flavor, but it is very mild, If you really don’t like it, you can add the crumble as is, without adding any oil, it will be like a loose crunchy powder and it will also do its job.
To give the crumble a sweet touch you have several options, you can add erythritol, just a teaspoon to the mixture, or you can use dried fruits, raisins, cranberries, dates cut into small pieces, whatever you like best.
In my case, since I’m not interested in adding sugar to the dish, I usually prepare the crumble with a tablespoon of coconut oil and half a teaspoon of erythritol, the coconut oil is already sweet and with the erythritol it is perfect.
Another way to add sweetness is by adding lucuma, lucuma is a natural sweetener with a low glycemic index, it also helps stabilize blood glucose levels, avoiding blood sugar spikes and providing well-being.
Lucuma is characterized by its sweet flavor, its powdered and dehydrated presentation contains approximately 13 g of sugars per 100 g of product, which is not much, considering that a small amount is needed to sweeten our recipe.
Serve these sugar-free custard with lots of ground cinnamon and a delicious homemade crumble.
When serving the custard, I like them with lots of ground cinnamon (freshly ground is even better) and with the crumble on top, to give them that crunchy touch.
What do you say? Do you dare to prepare a delicious, healthy and light dessert at the same time?
You have the recipe below, you will love it. Cheers!
Why I like this recipe so much:
- Suitable for vegans.
- It is a dessert without dairy.
- It is a dessert without sugar.
- Low in carbohydrates.
- It’s light, I can have it any day without it being a problem for me.
- It’s fresh and not too sweet, it only provides the natural sweetness of the soy drink.
- It can be prepared in advance, it keeps very well in the refrigerator.
- Suitable for diabetics and people on weight control diets.
Related posts:
- Almond panna cotta with lucuma.
- Homemade soy yogurt without sugar.
- Strawberry crumble.
- What is erythritol and how to use it.
- Agar agar, how to make gelatin easy.
SUGAR FREE CUSTARD
Prepare some sugar-free custard withsoy milk and spices, are very light, an easy and rich dessert that you can afford any day. vanilla pod
Homemade crumble
2 tbsp Toasted unsalted almonds
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Put the soy drink in a saucepan or small pot, add a sprig of cinnamon, a strip of lemon peel and half a pod of extra seeds, seeds incorporeal. Reserve some of the soy drink when it is tempered in a vessel. Heat the rest little by little to 90oC, without boiling, stir occasionally with chopsticks, and do not put the heat too strong, it is very important that it does not stick. to prevent lumps from forming.
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Add the contents of the jar to the pot, stir with chopsticks.
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When the total mixture has reached 90oC, you should keep it like this for about 2-3 minutes, do not stop stirring. mix, cover the pot to infuse.
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In half an hour check the temperature, when it has dropped to 40-43oC add the 3 tablespoons of soy yogurt without sugar, stir carefully, use the sticks. It is very important to respect this temperature, otherwise, the live yeasts in the yogurt will die.
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Distribute the mixture in the containers where you will serve the custards, and leave them for at least 8 hours in a warm place in the kitchen, I recommend that you leave them in the oven overnight. Since the yogurt you have added carries yeasts, during those 8 hours the custards will acquire texture and body, plus the tapioca starch and agar agar will also do their job and thicken the mixture.
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After 8 hours, keep the custards covered and refrigerate.
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To serve, add the crumble on top, and ground cinnamon, they are delicious, with each spoonful you will notice the taste of cinnamon, lemon and vanilla. of coconut, the husk, the sweetener and a pinch of sea salt, process by giving short pulses, do not make a powder, ideally the pieces of nuts are visible.
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If the nuts you use to prepare the crumble are previously toasted, it is not necessary to bake it. If you use natural nuts, it is interesting to bake the crumble for about 5 minutes at a low temperature so that it does not beat too much, 150-160oC for 5 minutes. custards without the yogurt, only with the agar agar and tapioca starch, but in that case you will need to add more amount to make sure they thicken enough.
- You can add other dried fruits, including peanuts and seeds, such as chia or flax, to the crumble. You can also include dried fruit (raisins, dates, dried cranberries, etc), but keep in mind that these products are very high in sugars.
4 INGREDIENTS, POSTRE, RECETA VEGANA, SIN AZÚCAR, SOJA