Pastry cream with rice flour. Gluten-free and lactose-free pastry cream

For 6 0.5 €/pers. 169 kcal/100g

Pastry cream is one of the quintessential ingredients that cannot be missing in baking. However, today, due to the variety of intolerances we have in society, we must look for alternatives for its preparation that allow everyone to consume it.

So we can prepare it without eggs, without milk, using a vegetable drink… in the past, in traditional markets, in order to have it outdoors for a whole day without refrigeration, they used this technique without eggs and without milk, known as “pastry cream” . ” water ” and as it did not contain milk, eggs or sugar, it was lactose and gluten free so it was suitable for everyone, both those with celiac disease and those intolerant to lactose or those allergic to cow’s milk or eggs…

Therefore, we could say that we can prepare it to the consumer’s taste. Even reaching a vegan pastry cream , based on corn starch. Today we are going to prepare a pastry cream with rice flour perfect for gluten intolerant or celiac patients. We have also replaced the milk with a vegetable drink, making it perfect for lactose intolerant people. Do you have any of these intolerances? Do you dare to prepare it?

Preparation of the flavored vegetable drink

1. We wash the lemon and peel the skin finely, without any white part. Depending on your taste, you can use more or less of the peel, since the flavor of lemon can be overwhelming for many.
2. We cut the vanilla pod lengthwise, open it and remove the seeds inside with a knife.
3. From the almond vegetable drink, we separate 150 ml. in a cup. Heat the rest in a saucepan over medium heat. When it is about to boil, but does not reach it, remove it from the heat.
4. We add the vanilla, lemon peel, orange peel and cinnamon. We let it infuse for about 30 minutes, with the saucepan covered. While the almond vegetable drink is infusing, we are going to mix it with the rice flour. We dissolve it in the cup of the almond vegetable drink, stirring well, so that there are no lumps. We reserve.

Preparation of the gluten- and lactose-free pastry cream

1. In a small saucepan, add the egg yolks and little by little add the sugar. Stirring constantly with a whisk so it doesn’t stick. You can replace the sugar with a sweetener (for example Stevia…), although in this case we have used sugar.
2. Next we pour the vegetable drink with the rice flour. We continue stirring, so that a very homogeneous mixture is made and without lumps. If necessary, add a touch of mixer.
3. After the infusion and rest time has passed, we add it to the previously strained saucepan (without the orange peel, lemon, vanilla and cinnamon). We add little by little and mix at the same time. We put medium-low heat (4 on a scale of 1 to 10) and begin to stir without stopping, little by little and without rushing.
4. At first it is a little difficult but then we will check how the cream takes on texture and thickens. We continue stirring and suddenly, when it reaches the ideal temperature. You will notice how any pastry cream thickens and acquires that soft and recognizable texture.
5. We remove from the heat and transfer the cream to a bowl. We let it cool and then we reserve it, covered with a transparent film, in the refrigerator, until the moment of use.

Here you have all the photos where I show how to prepare this recipe step by step . Don’t miss any details so that you get a delicious pastry cream.

Tips for a yummy pastry cream

• When preparing, keep in mind that to heat the vegetable drink you must use a maximum temperature of 90º C, and you can use the type that you like the most, in our case, the almond one, which is the one we like the most.
• If you reduce the amount of rice flour you will obtain delicious custard.
• You can use it in all your desserts where you have used pastry cream with gluten and lactose. If you doubt it is perfect for your desserts (gluten and lactose free), the choice is yours.