雪女 (mszzzi) wrote in vegancooking,
雪女
mszzzi
vegancooking

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Custard Baked Inna Pumpkin Shell

So there was a post not long ago somewhere in the comments someone mentioned this custard baked in a pumpkin that was not vegan.
I found a recipe for a vegan custard here and another that I only got the time/temp form

My plain soymilk that I never thought was very sweet did not need all the sugar it called for. I quadrupled the recipe and only added a cup of sugar, and probably didn't need all of htat, but it's not overly sweet, which we tend to prefer, so I'd caution to add the sugar by taste, which I'm glad I did or it would be way too sweet (my pie pumpkins were deceptively larger on the inside than they looked, as I thought I could just double it to fill both, but I had to do it twice).
I also added nutmeg, cinnamon and a pinch of cardamom into the soymil before adding the slurry of potato starch (works the same as cornstarch/arrowroot/kuzu root).
I found another recipe that basically all I used from it was to take out the seeds and stringy bits,  fill with custard and bake at 350 for 30 min's or until custard was set up.


It looks fantastic, and my spouse said he was glad we were going to take it somewhere because it was too awesome to not bring anywhere. :)  I don't have any pix right now, as my laptop is having logic board problems (Again! Sigh).

We had a little leftover custard, so I scooped it into some bowls and we tried it. It was awesome. I can't wait to bring it, to my father-in-law's house. I'mm going to make another one for Christmas as we have a friend staying with us from overseas, I've not seen her in nearly 7 years. She's thinking of going vegetarian, and she said that maybe herweek with us will help her make the jump. Hey- every little bit counts, baby steps and all that. WOOT!
Tags: desserts-custard, desserts-pie-pumpkin
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