How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Egg and Dairy-free!! Custard Cream?

You need 6 ingredients. The key ingredients include: 250 ml Milk (or soy milk), 30 grams Sugar (I used cane sugar), 20 grams Frozen kabocha squash (peeled and strained), 20 grams Corn starch (or joshinko), and more.

Is Egg and Dairy-free!! Custard Cream suitable as baking & desserts?

Yes, Egg and Dairy-free!! Custard Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Egg and Dairy-free!! Custard Cream?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Egg and Dairy-free!! Custard Cream Recipe

Name: Egg and Dairy-free!! Custard Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 ml Milk (or soy milk); 30 grams Sugar (I used cane sugar); 20 grams Frozen kabocha squash (peeled and strained); 20 grams Corn starch (or joshinko); 25 grams Butter (or margarine); 1 Vanilla essence

Egg and Dairy-free!! Custard Cream – a delicious recipe with Milk, Sugar, starch, Butter, Vanilla. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

250 ml Milk (or soy milk)
30 grams Sugar (I used cane sugar)
20 grams Frozen kabocha squash (peeled and strained)
20 grams Corn starch (or joshinko)
25 grams Butter (or margarine)
1 Vanilla essence

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
203 kcal
Category
Baking & Desserts

Eats Now Editorial Team

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Egg and Dairy-free!! Custard Cream

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