In my plum tart post, I mentioned a vegan custard recipe, which I used as a base for the fruits on the tart. I had put the leftover custard into small oven dishes and filmed them to prevent the formation of a weird skin.
I then put a layer of brown sugar on top and broiled them in the oven until melted and slightly toffee-like.
Unfortunately, either because I took too long between the making of the custard and the caramelizing/toffee-ing, or because of the reheating and re-cooling, the texture of the custard wasn't the smooth creaminess I found in the tart base. The flavor, however, was wonderful, especially with the melted brown sugar that became both a small film of crunchiness and a delicious caramel sauce. This will be something to try again, maybe with tweaks to the recipe.
Rest assured, the recipe was fine in the tart~
VEGAN CUSTARD RECIPE
Ingredients
- 500 mL milk of choice (I used unsweetened soymilk)
- 2 tbs honey/syrup/unrefined sugar
- 2 tsp vanilla extract
- 2 tbs cornstarch (which I didn't have so I subbed with 6 tbs wheat flour)
Procedure
- Mix milk, sweetener, and vanilla in a pot and heat until almost boiling.
- Make a slurry out of starch and a bit of water, and add to the pot, stirring.
- Simmer until thickened.
- Consume as fast as possible.
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