Of which 2.5 g sugars and 0.9 g saturated fat.
No-added-sugar version: 28 kcal and 0.2 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Choline (egg)
Allergens egg, tree nuts
Almond pastry cream
A light, lactose-free classic base to fill whatever you like.
Ingredients
- 1 cup unsweetened almond milk (240 g / 8½ oz)
- 2 egg yolks (36 g / 1¼ oz)
- 1½ tbsp sugar (18 g / ¾ oz) — no added sugar: 2 tbsp erythritol (26 g)
- 1 tbsp sweet cassava starch, polvilho doce (8 g)
- 1 tsp vanilla extract (4 g)
- 1 tsp coconut oil (5 g) — adds shine
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- In a bowl, whisk the egg yolks with the sugar and polvilho doce until pale and creamy.
- In a saucepan, heat the almond milk until almost boiling, about 90 °C (194 °F).
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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