Custard recipe: In a bowl, mix together the eggs, fructose and vanilla extract. Add the almond flour and cornstarch. Whisk together.
Boil the almond milk. Once boiled, add it to the egg and flour mixture in a gradual manner while mixing to avoid lumps.
Then, return the mixture to the pan over low heat and continue to cook, stirring constantly in a figure of eight, until the mixture becomes homogeneous and acquires the consistency you desire.
Your cream is ready to be used to garnish your cakes or simply to enjoy it with a spoon.
Custard filled cigars recipe: Preheat the oven to 180°C.
Start by firmly beating the egg whites.
Then add the fructose and vanilla extract powder and continue to whisk for a few moments until the mixture is firm.
Then add the flour and cream and continue to mix until you have a smooth batter.
On a baking sheet covered with parchment paper, and using a tablespoon, place small piles of dough and flatten them to form small disks.
Bake for 6 to 7 minutes.
After baking, remove the discs with a spatula and roll them up, then let them harden.
Fill the cigars with pastry cream using a piping bag or simply a large syringe
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