How to make your own vegan egg custard from scratch

Posted September 08, 2018 11:09:13 If you’re going to make vegan egg cream, make it your own.

And as you can see from the video above, this recipe is not for the faint of heart.

Vegan custard is an incredibly versatile ingredient that can be used in everything from a salad dressing to a vegan lasagna.

Vegan egg custards are a perfect choice if you want to use the egg as a dip or in desserts.

The recipe is quick and easy to follow.

It also makes an excellent base for a vegan egg dessert.

Ingredients: 1 tablespoon unsalted butter, melted 1 tablespoon maple syrup 3 tablespoons sugar 2 eggs 1/2 cup vegan milk 1/4 cup soy milk or almond milk, at room temperature 1/3 cup white flour, at a high temperature 1 teaspoon salt, at low temperature Directions: Heat the butter and maple syrup over a saucepan over medium heat.

Add the sugar and whisk to combine.

Add in the eggs and whisk until just combined.

Whisk in the soy milk.

Reduce heat to low and cook for 30 seconds.

Turn the heat to medium-low and add the flour, salt and pepper.

Reduce to medium and cook, stirring occasionally, until the flour is completely dissolved.

Stir in the milk, then the vegan milk.

Cook, stirring frequently, until completely incorporated.

Season with the optional nutmeg, cinnamon and ground cloves.

Remove from heat.

Spread the mixture on a parchment lined baking sheet or a silicone baking mat.

Bake for about 10 minutes, until lightly golden.

Remove the sheet from the oven and let cool for 10 minutes.

To serve, cut the cream into 1/8-inch slices.

Top with a vegan custard sauce or vegan ice cream.