Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, egg and dairy-free!! custard cream. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Egg and Dairy-free!! Custard Cream is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Egg and Dairy-free!! Custard Cream is something that I have loved my whole life.
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 that.
The ingredients needed to make Egg and Dairy-free!! Custard Cream:
- Make ready 250 ml Milk (or soy milk)
- Make ready 30 grams Sugar (I used cane sugar)
- Make ready 20 grams Frozen kabocha squash (peeled and strained)
- Prepare 20 grams Corn starch (or joshinko)
- Make ready 25 grams Butter (or margarine)
- Make ready 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 it up for this exceptional food egg and dairy-free!! custard cream recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
