Ingredients with Measurements:
- 2 cups unsweetened almond milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp turmeric powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Mixing bowl
- Plastic wrap
Step-by-step instructions:
1. In a medium-sized saucepan, whisk together the almond milk, sugar, cornstarch, turmeric powder, and salt.
2. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. This should take about 5-7 minutes.
3. Once the mixture boils, continue whisking for another 2-3 minutes until it becomes very thick and smooth.
4. Remove the saucepan from the heat and stir in the vanilla extract.
5. Transfer the crema pasticciera to a mixing bowl and cover it with plastic wrap, making sure the plastic wrap touches the surface of the crema to prevent a skin from forming.
6. Let the crema cool to room temperature, then refrigerate it for at least 2 hours before using.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium heat
Serving size:
- Makes about 2 cups of crema pasticciera
Nutritional information:
- Calories: 90 per 1/4 cup serving
- Fat: 2g
- Carbohydrates: 18g
- Protein: 1g
- Fiber: 1g
- Sugar: 13g
Substitutions for ingredients:
- Almond milk can be substituted with any other non-dairy milk such as soy milk, oat milk, or coconut milk.
- Granulated sugar can be substituted with any other sweetener such as maple syrup, agave nectar, or coconut sugar.
- Cornstarch can be substituted with arrowroot powder or tapioca starch.
Variations:
- Add 1/4 cup of cocoa powder to the mixture for a chocolate crema pasticciera.
- Add 1/4 cup of lemon juice and 1 tbsp of lemon zest for a lemon crema pasticciera.
- Add 1/4 cup of espresso for a coffee crema pasticciera.
Tips and tricks:
- Whisk constantly to prevent lumps from forming.
- Make sure the plastic wrap touches the surface of the crema to prevent a skin from forming.
- Let the crema cool to room temperature before refrigerating it.
Storage instructions:
- Store the crema pasticciera in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- The crema pasticciera can be reheated in a saucepan over low heat, whisking constantly until it becomes smooth and creamy again.
Presentation ideas:
- Serve the crema pasticciera in small individual bowls or cups.
- Top the crema pasticciera with fresh fruit or berries.
Garnishes:
- Fresh fruit or berries
- Chopped nuts
- Chocolate shavings
Pairings:
- Serve the crema pasticciera with vegan cookies or biscuits.
Suggested side dishes:
- Fresh fruit salad
- Vegan pound cake
Troubleshooting advice:
- If the crema pasticciera is too thick, add a little more almond milk to thin it out.
- If the crema pasticciera is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to refrigerate the crema pasticciera promptly after making it and do not leave it at room temperature for more than 2 hours.
Food history:
- Crema pasticciera is a traditional Italian custard used in many desserts such as tarts, cakes, and pastries.
Flavor profiles:
- Sweet, creamy, and vanilla-flavored.
Serving suggestions:
- Serve the crema pasticciera chilled.
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Region: Italian