LIGHT CUSTARD WITH GUAR GUM

Heat 350ml of soy milk in a saucepan. Remove from the heat.

Separate the eggs. Mix the yolks with the honey/fructose until thick and fluffy.

Pour the potato starch into the remaining milk and stir. Pour the milk with the potato starch into the yolks and fructose mixture, add the vanilla to taste and beat everything again with an electric whisk.

Add the yolk mixture to the soy milk, which in the meantime will have cooled. Mix with a whisk to prevent lumps from forming. At this point, pour in the guar gum, continuing to work the cream vigorously with the whisk.

After 5 minutes, the cream will have reached the right creamy consistency and can be used as desired after its complete cooling.