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  1. Unbelievable ! So good. Cut down the sugar as too sweet for me with the amount stated. It looked and tasted like perfect custard. I’m thrilled. Easy to make to. Thank you !

  2. My grandson is allergic to eggs, but not to milk. Can I use all regular milk in this recipe. I will be making homemade cream puffs for Christmas this year. Even though the cream puffs have eggs, he can eat them because they will be baked. Thank you so much.

  3. I’ve made this a few times. So yummy. Even my daughter who has sensory issues loves it! A winner all round. About to make another lot for Xmas Day. 😋 Thanks Masa.

  4. Thanks so much for this recipe, it’s delicious! I served it as a a dessert with some ‘speculoos’ biscuits (cookies with cinnamon, nutmeg, pepper, ginger and clove – https://www.196flavors.com/belgium-speculoos/). I learned that from my mum. The combination of vanilla and spices is divine.

    When using arrowroot, multiply the amount of cornstarch by at least *1,5 depending on the consistency you would like.

    Thank you for the inspiration!

  5. Looking forward to trying this soon! I’ve been craving a pudding pie! I LOVE coconut — does the coconut cream give it a coconut flavor a little? That would be like coconut cream pie if it did.

    1. Hi Diane, a coconut cream pie sounds delightful! I personally don’t taste it at all, however, my palate has adjusted over the years. Some folks notice the coconut flavour much more than others. If you want a noticeable coconut flavour, I would add more coconut cream and shredded/desiccated coconut. This will also help the custard set better (from the coconut cream) in the fridge if that’s what you’d like. I hope that helps and please report back with how it turns out 🙂

      1. Ok, I finally made the pudding pie! I used coconut milk to make it plus the coconut cream (and granulated coconut sugar). It had a nice coconut taste. If I had added the shredded coconut, it would have been perfect. (I have digestive issues with fiber so I left it out — but I would definitely include it whenever I make this for other people). YUM!

  6. I made this today and it was delicious and smooth. My friends also liked and complimented it. However, I believe I followed the directions to a tee and my custard turned out quite yellow from the turmeric and did taste a bit of turmeric, too. I like turmeric so I didn’t mind, but figured I’d give folks a heads up.

    1. Hi Masha! So happy to hear that you enjoyed it. Interesting about the turmeric as I’ve never tasted it. It’s there just for the colour so if you don’t mind it not looking like normal custard, you can leave it out or reduce it.

    1. You can, but I wouldn’t recommend it. It would be faster for you to make a new batch than it would be to defrost it. It probably wouldn’t taste the same as a fresh batch would. If you have too much, it might be better to just make half the batch next time. Hope that helps 🙂

  7. Hi thank you for this wonderful post. Do you think it the creme anglaise would work as an ice cream base? I’m wanting to make a vegan butter pecan ice cream.

    1. Yes, it should work. I haven’t tried it myself but just make sure you use less cornstarch. I would start with the 2 tbsp and go from there. Let me know how it turns out 🙂

  8. Hello! This looks so yummy. If Im baking for someone with a corn allergy, would arrowroot starch work in place of the corn starch?
    Many Thanks!