Eggless Custard

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Total Time
15mins
Prep
5 mins
Cook
10 mins

A baby food suitable for those with dairy allergies or who are vegan. Stores in the fridge for up to 3 days.

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Ingredients

Nutrition

Directions

  1. Place all but 1/4 of the milk in a small saucepan on medium heat and bring to the boil.
  2. Mix the cornflour with the remaining milk in a separate dish until well combined.
  3. Add the cornflour mix to the saucepan and whisk well to avoid lumps.
  4. Keep stirring until the custard has thickened and remove from heat.
Most Helpful

5 5

10 minutes on the stove at the boil, a little extra vanilla extract(1 tsp), whisking rather than stirring... and the baby LOVED it! I used cornstarch... I assumed that it's the same as cornflour, but really am not sure, though it worked just fine.

3 5

I only have a microwave and made a half batch. I also used plain soy and added 1/2 tsp vanilla, and yes, cornstarch. Brought soy milk to the boil, added in the mix and stirred, heated again Its more like drinking custard, than what I expected, but still good! Really good for those who need a few cups of soy milk a day, but are sick of drinking it. (3.5 stars)

4 5

Needs to be a little thicker, so I added more starch. I added extract of almond and more vanilla (the paste). For fun, I tried mixing it with brown rice and dried fruit. It made a great breakfast rice pudding. This is very easy and good when you don't want to fool with eggs.