Geetha's Kitchen

This vegan custard may be prepared many ways: almond, butterscotch, chocolate, lemon/lime, vanilla, or with a floral essence using rose or orange flower waters! How's that for versatility? :-) I have outlined the recipe for the flower water infused delicate pudding/custard. You may use the alternate ingredients given (instead of the flower water/coconut/nuts) to make the other types of puddings. Kewra is another lovely aromatic flower from Asia which is known as screw pine or pandanus and is used to flavor desserts and other foods. If coconut milk beverage is not available, diluted coconut milk may be used; you may use rice or almond milk also. The amounts of sugar/syrup and flavorings may be increased or decreased to suit your taste. The cooking times may need to be adjusted as well as microwave ovens vary in their power. 4-6 Servings Ingredients: 2 cups Coconut Milk Beverage 2-3 Tbsp Cornstarch/Arrowroot powder 2-3 Tbsp Organic Sugar/Agave nectar 1-2 tsp rose/orange flower water ...

The inspiration for this recipe truly belongs to Chellu. When he realized that I could not eat the traditional lemon curd since it contains eggs, he wanted to make one that I could enjoy too. Sweet! Chellu and I checked a couple of recipes; but none seemed encouraging until we came to Bryanna's Lemon Curd recipe. We had to make some changes - we had no lemons, soy milk, etc. We did have lots of lovely homegrown limes that a friend had brought over. Chellu wondered why we could not use the limes and make lime curd instead? Why not indeed! Since Chellu was determined to go forth anyway, go forth we did because I did not want to pour the proverbial cold water on his culinary adventure. WOW! the Lime Curd turned out scrumptious. It is so easy to make too. In addition to using it as a spread (like jam/jellies) of course, we used some in the "trifle" that I made - utterly delicious! We made the lime curd in the microwave oven. You may cook it in a sauce pan over the st...

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, ...