Vanilla Custard Or Pudding (Eggless)

Vanilla custard is perhaps the easiest of simple desserts. The first time I remember eating custard was when my father made it during our father-daughter cookouts. My father was a man ahead of his times! He would take over the kids and the kitchen every once in a while so my mother could visit her friends, go shopping, etc. Our menu invariably included "half-boiled vegetables" and custard followed by a much anticipated story time. "Half-boiled vegetables" are veggies cooked until tender, yet firm. Father extolled the virtues of eating vitamin-filled "half-boiled" veggies as we gathered around him to watch and 'help' :-). Everything always turned out delicious and we ate everything up.

The custard can be made vegan by using an alternate milk such as soy, almond, or rice milk. Also, the amount of corn starch can be increased/decreased to produce a more/less solid custard according to your preference. This recipe produces a soft one, perfect for eating by itself or spooning over fruits, cake, etc.

Vanilla custard is delicious served warm or cool over sliced bananas, berries, etc for a wholesome dessert. One of our favorite childhood desserts was fruit salad served with custard and vanilla ice cream.

Vanilla Custard maybe prepared with arrowroot powder instead of corn starch. Eiher way, this delicious custard is naturally gluten free. If you use a non-dairy milk, it can be dairy free also. 

6 Servings

Ingredients:

• 3 Tbsp Corn Starch (Arrowroot powder)
• 3 Tbsp sugar
• 3 cups any type milk
• ½ to 1 tsp vanilla

Method:

1. Combine the corn starch and sugar in a medium saucepan.
2. Gradually add the milk, stirring well with a spoon or a wire whisk until well-mixed.
3. Heat the mixture over medium heat, stirring continuously to ensure that lumps do not form.
4. Bring to a boil, stirring constantly.
5. Remove from heat and stir in the vanilla. The pudding will thicken as it cools.
6. Cool a little and serve warm by itself, over fruit or cake.
7. If you wish to serve it cold, pour into the serving dish, cover, and chill.

Microwave Oven Method:

Making the pudding/custard in the microwave oven makes it very quick and painless. I use a 2 quart Pyrex glass bowl and whisk the custard vigorously after every 2 minutes. It needs watching to prevent boiling over.

1. Cook the combined cornstarch-milk mixture on high (full) power at first for two minutes; whisk well.
2. Cook again for 2 minutes. Whisk again.
3. Cook for 2 minutes or a little longer at 70 percent power until the custard comes to a boil and thickens. Cooking at lower power ensures that the custard does not boil over.
4. Remove and whisk well; stir in vanilla. Proceed as described above.

Enjoy!!