Eggless Velvety “Mock” Custard….
A quick recipe for a light and creamy eggless “mock” custard, perfect for all your desserts.
It’s called “mock” because it doesn’t contain eggs. While it has a milder flavor than traditional custard, it’s equally delicious and versatile.
Ingredients:
- 500ml (2 cups) milk
- 60g (1/2 cup) potato starch or cornstarch (or half and half)
- 150g (3/4 cup) sugar
- Pinch of saffron powder
- Zest of 1 orange or lemon
- 20g (1.5 tablespoons) butter
How to prepare Eggless Velvety “Mock” Custard:
- In a saucepan, mix the potato starch (or cornstarch) and sugar.
- Gradually add warm milk (in which you’ve dissolved the saffron), stirring with a wooden spoon to create a smooth mixture and avoid lumps.
- Add the orange or lemon zest (or vanilla seeds if preferred).
- Cook the custard over low heat. Stir continuously to prevent it from sticking to the bottom and forming lumps.
- Once the mixture has slightly thickened, remove the custard from the heat and pour it into a heat-resistant bowl.
- Let it cool slightly, then add the butter in small cubes. Stir until the butter is melted and fully incorporated.
- Cover the surface directly with plastic wrap to prevent a skin from forming.
Bon Appétit!
