12 Comments

  1. 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 🙂

  2. 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.

  3. 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!

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