Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, egg and dairy-free!! custard cream. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Egg and Dairy-free!! Custard Cream is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Egg and Dairy-free!! Custard Cream is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook egg and dairy-free!! custard cream using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Egg and Dairy-free!! Custard Cream:
- Make ready 250 ml Milk (or soy milk)
- Prepare 30 grams Sugar (I used cane sugar)
- Prepare 20 grams Frozen kabocha squash (peeled and strained)
- Take 20 grams Corn starch (or joshinko)
- Prepare 25 grams Butter (or margarine)
- Prepare 1 Vanilla essence
Instructions to make Egg and Dairy-free!! Custard Cream:
- Pass the kabocha squash through a strainer. Put all the ingredients except vanilla essence in a small pot and heat over medium.
- Keep stirring until air bubbles pop on the surface. Reduce the heat to low and keep stirring for another 2~3 minutes.
- Add the vanilla essence, mix, and turn off the heat. Leave it to cool and it's done!!
So that’s going to wrap this up with this exceptional food egg and dairy-free!! custard cream recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
