Vegan alternative to custard

[sleepyowl]

1pint soya milk
3tbsp caster sugar
1tsp vanilla extract (not essence or flavouring)
1tbsp cornflour
a little water

Heat the soya milk but don't let it boil stirring in the sugar until it dissolves, add the vanilla. In a cup make the cornflour into a paste & then gradually stir into the pan until thickened to the right consistancy.

[hedgewitch]

CUSTAARD!!!
Droooooool!

Thanks for posting this!

[eccentric_emma]

oooh that sounds nice.

[Rod in Japan]

[sleepyowl]

I don't think it would taste as good Rod, plus the recipe doesn't turn out yellow but tastes equally as good. I have a vegan friend who enjoys my cooking & tend to serve him the vegan version of what everyone else is having.

[ina]

Nice colour, though!

Add a pinch of turmeric to your "custard" for colour...

[Green Aura]

I know your recipe is much better really, but just for info did you know Birds custard powder is vegan?
Maggie

[Millymollymandy]

How is that then?

[ina]

How is that then?

The "custard" you buy hasn't been made with eggs for ages... It's just starch and colouring. And artificial flavouring. Don't know about the tinned stuff - have never bought that!

[Millymollymandy]

OH!!! Good grief!!! Custard with no eggs is a bit, well, a LOT, bizarre is it not!!! Well I don't care for custard very much as I hate vanilla but that makes it even more pukey sounding to me right now!

[ina]

I think it tastes alright - if you don't expect the egg taste in it anyway. It's just a different thing altogether, more like what we call vanilla sauce in Germany.

[Millymollymandy]

I wonder whether French creme anglaise has any eggs in it (must go and have a look next time I'm in a supermarket!). I hate the stuff because it is essentially cold, pale coloured very runny custard (the poor French have no idea what British custard is really like!) Trouble is that 90% of all desserts served in France are either covered in this glop or worse, that awful sweet fake frothy cream out of an aerosol. They also squirt it on coffee and call it Cappucino. I do love the way they think they are the no. 1 gastronomic country. I do wonder sometimes why the even bother to produce real cream as they don't use it for anything!

[Rod in Japan]

My missus used to make it the real way sometimes, and it just made my eyeballs roll up inside my head with pleasure. I couldn't speak until about 10 minutes after I'd finished eating it. Real egg and real vanilla - that's what the Christians mean when they talk about 'Heaven', and what the heathens call 'Valhalla'.

[hedgewitch]

Here's another nice Vegan Custard Recipe for anyone who wants to try it.

This is a rich-tasting custard that can be served chilled in pudding dishes, topped with fruit, or use it as a hot sauce poured over bread pudding or cake.

6.15 ounces (1/2 a 12.3 ounce box) extra-firm SILKEN tofu
2 cups water
4 3/4 tablespoons cornflour plus a pinch of Spanish saffron
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

Mix all the ingredients except the vanilla in a blender until smooth.
Pour into a medium nonstick saucepan and stir over high heat until thickened. Whisk in the vanilla.
If serving cold, pour into 6 custard dishes, cover and chill. Or, pour the mixture hot over cakes or bread puddings.

[mrsflibble]

Bird's has NEVER had eggs in it; but it does contain milk. Yes even the one which requires just water to mke it up. it was developed for mr bird's wife who was allergic to eggs in 1837. You can make it up with hot soya milk, or hot rice milk. both of which I'm assured taste exactly the same as cow's milk when made into Bird's.