I just tested a "sugar free/dairy free" custard recipe. Roasted bananas substituted for the sugar. Coconut milk substituted for the milk. And processed in the blender instead of the kitchenAid. Otherwise everything the same as my favorite recipe.
It is a sad, sad thing to do to custard.
It was gray, for one thing. It has the texture more like pumpkin pie than the silky smoothness that is proper skim milk custard. But if I think "pumpkin pie" while eating it, it is doable.
I'm SO glad I can tolerate dairy!
It is a sad, sad thing to do to custard.
It was gray, for one thing. It has the texture more like pumpkin pie than the silky smoothness that is proper skim milk custard. But if I think "pumpkin pie" while eating it, it is doable.
I'm SO glad I can tolerate dairy!