Lactose-Free Custard

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Crème anglaise sans lactose


  • 500 ml of Quinoat
  • 4 egg yolks
  • 100 g of sugar
  • 1 vanilla pod


  1. Split the vanilla pod in half and scrape out the seeds.
  2. In a saucepan, heat the Quinoat with the vanilla seeds.
  3. In a bowl, whisk the egg yolks and sugar until the mixture becomes pale and creamy.
  4. Pour the warm Quinoat over the egg mixture while whisking constantly.
  5. Return everything to the saucepan over low heat and cook, stirring constantly, until the custard thickens.
  6. Allow to cool before serving.
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