Easy custard cream: Delicious, egg‑free, butterless recipe

Custard cream without butter and eggs is an excellent option for people looking for lighter desserts. It's also a great solution for those with allergies or who want to avoid animal-derived products. This cream is delicate, velvety, and extremely versatile—perfect as a filling for cakes, a complement to fruit, or a base for other desserts.

Preparing custard cream without butter and eggs is incredibly simple and quick. Here is a detailed recipe:

Ingredients:                  

• 2 cups of milk (can be plant-based, e.g., almond, soy, or oat)
• 1.4 oz of potato starch
• 3.5 oz of sugar
• 1 teaspoon of vanilla extract (or 1 packet of vanilla sugar)
• a pinch of salt

Preparation:                          

1. In a small bowl, mix the potato starch with 0.4 cups of cold milk until smooth.
2. Pour the rest of the milk into a pot, add sugar, vanilla extract, and a pinch of salt.
3. Heat over medium heat, stirring until the sugar dissolves.
4. When the milk starts to boil, slowly pour in the potato starch mixture, stirring constantly to prevent lumps.
5. Cook over low heat, continuously stirring until the cream thickens (this will take about 5 minutes).
6. Cooling and Storing: After reaching the desired consistency, remove the cream from the heat and pour it into a bowl. Cover with plastic wrap, ensuring it touches the surface of the cream to prevent a skin from forming.
7. Let it cool completely, then store it in the refrigerator.

Custard cream without butter and eggs is extremely versatile. You can use it as a filling for cakes, pies, cupcakes, or éclairs. It also works well as an addition to fruit salads, pancakes, or waffles. You can serve it as a standalone dessert, topped with fresh fruit, whipped cream, or sprinkled with grated chocolate.