Eggless Custard Recipes

EGGLESS CUSTARD

Steps:

• Place all but 1/4 of the milk in a small saucepan on medium heat and bring to the boil.
• Mix the cornflour with the remaining milk in a separate dish until well combined.
• Add the cornflour mix to the saucepan and whisk well to avoid lumps.
• Keep stirring until the custard has thickened and remove from heat.

OLD FASHIONED VEGAN CUSTARD PIE

Steps:

• Preheat the oven to 400°F.
• Place the tofu, coconut milk, sugar, cornstarch, vanilla, salt, nutmeg, and turmeric (if using) into a blender or the bowl of a food processor fitted with an s-blade. Blend until smooth.
• Pour the tofu mixture into the pie crust, then sprinkle the top with brown sugar.
• Bake the pie for 45 to 50 minutes, until partially set but still wobbly in the center.
• Transfer the pie to a cooling rack to cool.
• When the pie has cooled, move it to the refrigerator and chill for at least 1 hour.
• Slice and serve.

EASY EGGLESS PASTRY CREAM RECIPE

Steps:

• Whisk together sugar, cornstarch, and salt in a medium saucepan.
• Add evaporated milk; whisk to combine. Bring to a boil over medium-low heat, while whisking vigorously until it starts to thicken - this should take about 1 - 2 minutes. Reduce heat to low and let it boil for 1 minute, still whisking; then remove from heat and stir in butter and vanilla.
• Strain pastry cream through a fine-mesh sieve into a bowl.
• Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Let the mixture cool down to room temperature.
• Refrigerate until chilled, at least 2 hours and up to 3 days. Just before using, whisk until smooth.