Custard from The Homemade Vegan Pantry: The Art of Making Your Own Staples (page 200) by Miyoko Schinner

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute organic sugar for maple syrup, and vanilla extract for vanilla beans. Can use the book's "Glorious butterless butter".

  • louie734 on June 27, 2020

    Made using Earth Balance butter and arrowroot powder instead of cornstarch. The caution in the direction to avoid overbeating after adding the starch/arrowroot to avoid a rubbery texture is no joke - it almost instantly became super-gelled. Would cornstarch be more forgiving? Maybe. The flavor was delicious, but the texture definitely a bit weird. However, when used in the pastry cream (the variation), the texture lightens and the rubberiness is undetectable. Worked well in tartlets with shingled strawberries.

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