Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, egg and dairy-free!! custard cream. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Egg and Dairy-free!! Custard Cream is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Egg and Dairy-free!! Custard Cream is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have 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:
- Take 250 ml Milk (or soy milk)
- Get 30 grams Sugar (I used cane sugar)
- Take 20 grams Frozen kabocha squash (peeled and strained)
- Prepare 20 grams Corn starch (or joshinko)
- Take 25 grams Butter (or margarine)
- Take 1 Vanilla essence
Steps 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 is going to wrap this up for this special food egg and dairy-free!! custard cream recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
