It's 2020 and I'm really excited
I'm starting the year with a bang
I've got an amazing recipe for you
My partner says to me you know what I haven't
had egg custard for 5 years please veganise
it for me.
Do you know what I've gone and done it
I've made vegan egg custard and I'm calling
it Vegg custard
do you like it or not let me know in the comments
below
if you can think of anything better pop it
in the comments.
I will show you what it looks like
You guys, this is it
This is a slice of it anyway
This is my vegan egg custard and every time
I took a bite of this yesterday because the
first time I made it was yesterday
All I kept saying was its egg custard, it's
egg custard, it's egg custard
I'm going to take a bite of it now in fact
Look at that holds together perfectly, looks
like egg custard
Pasty is lovely and soft
Oh my god! this is so nice, you might have
to excuse me I might have to just eat this
before we carry on
See you in a min
I'm really excited about making this Vegg
custard again
The ingredients that we will be using
so I will be using some nutmeg, vanilla, caster
sugar, 1 block of silken tofu,
magic ingredient black salt, custard powder,
and soya milk
The reason I'm using soya is because it has
really got any flavour I'm using the unsweetened
and it also thickens quite nice when you are
using it for baking
Can give others ago I just prefer to use soya
for this
What I've done as well, I've pre-prepared
my pastry
That is in the freezer in the tin at the moment
If you want to see how I've made that pastry,
it's part of my new how-to series link will
be in the top corner for you
So here is my pastry
There you go already in the tin
the reason bottom is pricked, it stops it
from bubbling up
It makes it nice and easy to fit
The reason its been in the freezer, it stops
your pastry from shrinking when you cook it
So what I've done I've popped my oven onto
a gas mark 6
And I'm going to blind bake this pastry first
cause I don't want it to get soggy because
we are going to be using wet ingredients when
we pop this in the oven
Ok, so we need to make sure that when we blind
bake that our pastry doesn't come up from
the tin and it doesn't rise in any kind of
way or bubble up
So what I'm using here a bit of greaseproof
paper and I'm going to hold it down with some
ceramic beads
And a lot of you may not have any of them,
it's not something I have
I believe that you can use a bit of tin foil
and make sure it's really sharp around all
the edges, that works as well
Also as well
I believe pennies works
All we need is something just to weight it
down and it's in that greaseproof
I'm going to pop this is the oven now
and we are going to pop it for about 15 minutes
then we will take out the beads and we will
give it a further 5 minutes
Ok so we will make a start on our filling
So we are going to start by1st blending up
our tofu
If you haven't got a blender it's not a problem
you can use a fork
give it a really good mash with a fork
I'm just using a blender to make things a
little a bit quicker and easier
This is the downside of using a blender you
get it all covered all over your blender
Get all of that off, you do want it all
So this tofu I'm using is silken tofu and
I got it from Aldi
So it's a really nice tofu to use
You don't want your hard tofu, you do what
that more of a creamy kind of tofu
And you don't need to press it either, it's
absolutely fine as it is
We do want that liquidy kind of texture so
thas absolutely fine
Just make sure if you have used an immersion
blender like myself
That you get all of it out
Ok, just pop that to one side
And we will make a start on the next stage
Ok, so that's your tofu done
So what we are going to do now is work on
your custard
I don't want cook this custard the only reason
I'm warming it up
Is because I want to dissolve it, to get no
lumps in there
So we are just going to give it a little bit
of a warm just to make sure its fully dissolved
And the way we are going to do that
Get 2tbsp of your powdered custard
Which is vegan
Ok so 2 tbsp in there
And what I'm going to do first of all we are
going to pop a little bit of milk in there
Not too much because we are going to make
a paste out of it
Give that a mix
I find it easier to use a whisk for this part
I'm going to put our hob on a low heat
As I said previously I don't want to cook
it
So I need to start getting the milk in there
I'm just going to whisk as I go along
I don't want it to thicken and I don't want
it to go lumpy either
Make sure you are keeping it moving you don't
want those lumps to appear
Think I need to be careful with using an induction
hob it can get really hot, I need to be quite
quick doing this
So that's all my milk added
And there is your custard
that will be fine for what we need
Ok, so we just need to combine all the ingredients
now
So we will turn this off
Ok so what we
need to do now, I'm going to whisk all these
ingredients together
pop your tofu into the bowl
You can see there how creamy it is
Lovely jubbly
So I don't know if you know tofu is very good
egg replacement
For things like this, so if you have like
a cheesecake recipe that you want to try
Give tofu a go it works really really well
So that's your tofu added, pop in our sugar
And we will just give that a bit of a mix
Give that a good mix
Ok and what we are going to do now
We are going to add in our milk
Doesn't matter if there are little bits of
lumps of tofu in there
That will not matter at all
So I'm just going to add in that milk now
I say milk it's custard, isn't it
And just give that a good stir as well
It should be really liquidy please do not
panic if you think ooo it's a little liquidy
it's absolutely fine that what we are looking
for
with regards to this recipe
And what we need now is a good amount of vanilla
You need quite a bit of vanilla,
you are looking about 2 tsp of vanilla
Add that in there
Vanilla pods use a couple if you prefer
Give that a mix in
The finally ingredient that you need to add
now is your black salt
You looking for about 1/2 tsp or a little
bit under 1/2 tsp
And this is what will give you that egg flavour
If you've never tried black salt, you need
to get some
Yes it's expensive, it's not cheap but the
thing is it is cheap
When it comes down to how much you need to
use to get that egg flavour it like 1/2 tsp
or 1/4 of tsp
It's a tiny amount
So it's well worth the spendature of it
Ok, so that is your filling ready to go
It looks really nice and it smells really
eggy
which is good
Let's get on to putting this into our pastry
casing
Ok so we are on to filling our pastry now
So this is ready this has been in the oven
for 20minutes
It might be advisable a little bit less than
that
I think I may have overdone this one
So what I'm going to do now
I've dropped my oven down to gas mark 4
So im going to give that 5-10 minutes drop
temperature
And we are going to fill the pastry case up
with the custard filling
It's advisable to do this as close as you
can to your oven
and do it when your pie tin has cooled down
Because this bit, if you are not careful,
can get very messy
I advised not filling it too full as well
So that's my pastry case filled with the filling
And the final thing that we need to do nowis
to add our nutmeg
Sprinkle that over the top
This is what gives it that brown specklie
look on your custards
So now we are going to pop this in the oven
Please do be careful
So that's my Vegg custard now in the oven
So this will take around 45 to an hour
I think yesterday I had it in the oven for
about an hour and a half in the end
The reason being it was still wobbly
It still looked like liquid
I was thinking it's not setting
Why is it not setting
I thought it was set maybe I've got the wrong
ingredients
the wrong recipe
But I put my knife in there and it came out
clean
Which to me said it was done
Something was happening, it wasn't a liquid
anymore
So I pulled it out of the oven
left it to one side for half an hour and it
set
And then I transferred it into the fridge
and it sett even further
And it turned into the Vegg custard
So please do not worry if you are pulling
it out of the oven
and you are thinking why is it wobbly
why does it look like liquid
Dont worry I did
If you are unsure leave it that little bit
longer
Your pastry is not going to burn
As I say I had mine in for an hour and a half
yesterday
And that's not including the pre-bake the
blind baking
And my pastry didn't bun
My pastry was absolutely fine
Ok, so in the end my Vegg custard took an
hour to cook.
I'm just going to pop my knife in, you will
see straight away there it's come out clean
So that's what we are looking for
Give that a bit of wobble and you will see
there is looks
like it's not quite cooked
But it is
What we are going to do now
we are going to leave this for about 30 minutes
to fully cool down
Then we will pop it in the fridge to serve
later on
I really do hope you've enjoyed this one today
It has been an exciting recipe to come up
with
And also to make and most of all to taste
Crikey I've made egg custard, guys
Please do give me a like
And if it Is you want to see even more really
simple plant-based recipes
I've got lots more to come in the new year
A lot of you might have start veganuary
Thinking you know what this is easy
I want to carry it on
Do subscribe to my channel
And if it is you've got any questions, any
comments, any feedback
anything at all you would like to ask me
Just pop them in the comments below
And I will get back to you
Thank you for watching
