Egg and Dairy-free!! Custard Cream

Egg and Dairy-free!! Custard Cream

This is a creamy and sweet custard cream!!
You can make this delicious custard cream with no eggs!!
You can even make it without dairy or soy products depending on the ingredients.


Milk (or soy milk)
250 ml
Sugar (I used cane sugar)
30 g
Frozen kabocha squash (peeled and strained)
about 20 g
Corn starch (or joshinko)
20 g
Butter (or margarine)
25 g
Vanilla essence
to taste (8~10 drops)


1. Pass the kabocha squash through a strainer. Put all the ingredients except vanilla essence in a small pot and heat over medium.
2. Keep stirring until air bubbles pop on the surface. Reduce the heat to low and keep stirring for another 2~3 minutes.
3. Add the vanilla essence, mix, and turn off the heat. Leave it to cool and it's done!!

Story Behind this Recipe

My child is allergic to eggs. I tried so many times to make egg-free custard cream. Sometimes it became too runny, and other times it turned out clumpy like small dumplings. But I was finally able to come up with a delicious custard cream!!