Can anyone help me make a custard without any eggs?

Loreleis
  • Posted by: Loreleis
  • September 28, 2013
  • 25306 views
  • 23 Comments

23 Comments

caninechef August 8, 2016
Do people still make junket?
 
MnMama July 9, 2019
I’ve seen it for sale at our local Lunds/Byerlys.
 
Paqui B. August 6, 2016
This one is the best. Very good and very easy. You can do it with microwave if you want. Try it and... Waw
http://naranjasylimones.es/crema-pastelera-sin-huevo-sin-leche-sin-gluten/
 
MnMama July 9, 2019
This looks like a really interesting recipe (and site) but the site been hijacked by advertising bots and I can’t seem to get past them. If anyone else can could you let me know how.
 
vinsi March 20, 2016
Hello, I always cook for my children this recipe without egg custard without milk.
http://buenoysin.es/crema-pastelera-sin-huevo/
 
aussiefoodie June 7, 2015
I've tried making custards with coconut milk and cashew milk and no eggs and no sugar (used a little honey as a sweetener) - worked ok by adding cornstarch to thicken the custard, but the texture wasn't quite the same - didn't have the same silky texture with no eggs. I'd recommend giving the pannacotta a try as it could be closer to a traditional custard.
 
Frank June 7, 2015
Use cornstarch instead of eggs. You won't get the yellow color though. (some caroteen can help in that). Use real vanilla and you should be fine.
 
boulangere September 29, 2013
I looooove Amysarah's suggestion of panna cotta - brilliant! Because of its gelatin, it has the tender, comforting texture of a custard without the eggs. Think of it as sort of a faux custard.
 
vvvanessa September 29, 2013
There are puddings and "custards" made with silken tofu as a base that you might find satisfying. One popular one is pumpkin pie made with the silken tofu instead of eggs, and it can be really very tasty; I think many people wouldn't know it wasn't made with eggs if they weren't told. I don't have a recipe that I use, but you will find lots of options if you google it.
 
Nancy August 8, 2016
I have used silken tofu as a replacement for eggs in many dishes, mostly baking. Probably quiche, too, but I'm not sure. Anyway, it's worth a try. Use same volume as egg would have been - e.g., 2 large eggs = half cup, so use half cup silken tofu. Puree it with other liquid ingredients - in baking - then add to recipe. For making a custard-type dish, follow the recipe directions but use the pureed tofu instead.
 
Loreleis September 29, 2013
Thank you everyone. I knew all you experienced people would have some help for me. I've gotten several answers and ideas I shall give a go. A severly restricted diet has clipped my cooking wings but slowly and surely I am trying to find ways to work around all the road blocks. Acidic and spicy are the most difficult and it makes you just have to work harder at making tasty foods..thanks for being here you guys.
 
Krystalchik43 September 6, 2019
1Tbsp agar agar per 1cup liquid, dissolve in a little warm water before adding to the cooking pot. It will thicken like custard and set when cold. This along with equal parts self rising flour will make a nice pudding for Banana Pudding made with plant-based milk.
 
PistachioDoughnut September 29, 2013
You can try to use agar-agar powder, its a vegetarian's gelatin substitution.If you google about it,might be helpful. If I am not wrong Panfusine, one of the member uses agar-agar in some of her recipes. You might wanna ask her.She is here on food52.
 
trampledbygeese September 29, 2013
I don't have the book on hand, but I remember seeing a large list of egg substitutes that may work in the book Vegan a Go Go by Kramer. I think Flax works well for thickening things up like custard. I used it as a binder in bread pudding and it worked well.

Or perhaps a gelatin (or one of the vegan substitute made from seaweed) based custard like substance? I've seen some recipes for those in war time cooking books, back when eggs were rationed. The basic theme was add milk/cream and other ingredients to the jelly (that's been dissolved in a bit of water) then whisk until combined - or you can keep whisking for a airy mousse like substance. My family tradition is to make this by whisking it just until it all looks frothy, then letting it set. On top is a layer of stiff froth, and underneath is a layer of creamy, um how to discribe it, like an over solid custard.
 
trampledbygeese September 29, 2013
I should have mentioned, you can change the texture by altering the ratio of gelatin to liquid from a hard set, almost solid, good for eating with your fingers jelly, to a soft set, almost creamy goo. The ratios depend on your brand of gelatin and the other ingredients you are using.
 
amysarah September 29, 2013
I mentioned this above (recipe linked,) but Panna Cotta is essentially a 'custard' like dessert made with gelatin and no eggs.
 
Amanee N. September 29, 2013
Iota Carageenan it's made from seaweed. It works best with dairy.
 
Amanee N. September 29, 2013
Iota Carageenan it's made from seaweed. It works best with dairy.
 
ZombieCupcake September 29, 2013
Chia seed custard http://triumphofthelentilblog.wordpress.com/2013/03/04/creamy-vanilla-bean-chia-custard/
 
amysarah September 29, 2013
You could make Panna Cotta - it's not a custard, but is a rich, creamy, fairly custard-ish dessert that contains no eggs. Very easy too. This is a good basic recipe for a vanilla one: http://www.davidlebovitz.com/2009/04/perfect-panna-cotta/
There are recipes for panna cottas flavored with chocolate, etc....maybe you could experiment with using pumpkin.
 
Declan September 28, 2013
You could make a basic "sweet" custard-like sauce with cream, sugar and cornstarch and flavor it with Lemon juice, Strawberry purée, etc
Not "custard", but, depending on the application, could work!
 
Loreleis September 28, 2013
Yes, I love custards especially pumpkin but I can no longer eat eggs and am dreaming-wishing and hoping that there will be a way to get around this "little problem".
 
boulangere September 28, 2013
The classic definition of a custard is "that which is set by the coagulation of egg protein." By that standard, crème brûlée, flan, pot de crème, cheesecake, lemon curd, and even pumpkin pie are custards. Pastry cream, which contains both eggs and corn starch is a hybrid. What are you trying to make?
 
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