Recipe: At Home Soy Milk Custard in 5 Minutes

Recipe: At Home Soy Milk Custard in 5 Minutes Delicious, fresh and tasty.

Soy Milk Custard in 5 Minutes. I love to relax by making cream-filled buns with egg-free custard. It gets thicker as it cools, so it's better not to make it too thick. Thicker custard works better for desserts like cream puffs or tarts.

To make the custard runnier, add a little soy milk while it's still on the heat.

Add that to the custard and stir on high heat for a minute or two.

Repeat as necessary until you reach your desired thickness.

You can have Soy Milk Custard in 5 Minutes using 6 ingredients and 12 steps. Here is how you cook it.

Ingredients of Soy Milk Custard in 5 Minutes

1. You need 1 of Banana (If you want to make it a rich, yellow egg-like color, try using 50 g boiled kabocha squash instead of the banana.).

2. It’s 300 ml of Soy milk.

3. Prepare 4 tbsp of Raw cane sugar (or beet sugar).

4. Prepare 2 tbsp of Cake flour (or cornstarch).

5. Prepare 1 dash of Vanilla oil.

6. Prepare 50 grams of Cream cheese, if desired (Can be omitted with no problem for those who don't use dairy products.).

Quickly stir in the eggs, sugar and vanilla.

The mixture will thicken as it chills.

Vegan vanilla custard is a must with any apple pie, chocolate cake or ice-cream.

S ometimes you need a little indulgent treat to top off the tummy after a delicious meal.

Soy Milk Custard in 5 Minutes instructions

1. Mash the banana in a large bowl. This time were making banana custard, but you can omit the banana if you're making another kind of dessert..

2. Add in the cream cheese here, if using. Soften either at room temperature or for 30 seconds in the microwave first, and mix it in well..

3. Stir in the raw cane sugar, cake flour and vanilla oil, in that order..

4. Add the soy milk and continue mixing. (Its alright if there are a few lumps at this stage.).

5. Cover the bowl with plastic wrap and microwave for 2 minutes, until the edges are bubbling lightly.Take it out of the microwave and beat it well with a whisk..

6. Put it back in the microwave and heat for 1 minute. When the edges start bubbling again, take it out and mix well..

7. If its not thick enough, put it back in the microwave and repeat the process of heating and mixing, for 30 seconds at a time. The photo shows a good thickness for things like cream-filled buns..

8. Its done when it reaches the thickness you desire. Spread it out in a shallow container, cover with plastic wrap and chill it in the fridge. You can also just cover the bowl as-is with plastic wrap..

9. To make on the stovetop: Steps 1-4 are the same. Then, transfer the mixture from the bowl to a pot and cook it over low heat, stirring continuously. When its thickened to your liking, it's done!.

10. This is what it looks like made with kabocha squash instead of banana. It looks and tastes like its made with egg Macrobiotic recipes often use kabocha squash instead of eggs..

11. "Caramel Banana Trifle" made with custard, sliced bananas, whipped cream, nuts and topped with caramel sauce..

12. If you have custard left over, make custard toast. Just spread lots of custard on top of bread and toast it. It tastes just like cream-filled buns..

But if you're trying to avoid white refined sugar most store bought custards or even custard recipes you find online are a pretty big no no.

Maple syrup comes to the rescue in this delicious melt in your mouth treat that keeps you satisfied - I love that there is no refined sugar added; it is super simple.

Does anybody know if you can substitute soy milk, Silk, for milk when making custard with eggs and sugar?

And can you use Stevia instead of sugar?

Gradually pour the hot milk over the eggs in a thin stream, whisking constantly to prevent the hot milk from curdling the eggs.