This is a TEST SITE. Visit http://about.spud.com for our live SPUD site
Variables:
Warning: Use of undefined constant SPUD_TEMPLATE_PATH - assumed 'SPUD_TEMPLATE_PATH' (this will throw an Error in a future version of PHP) in /home/rojanospud/public_html/wrdp/wp-content/themes/SPUD_5/header.php on line 196

#A available variables: citycode: | LoggedIn: | Is New Customer: | Thisweek: | CurrentWeekID: | CustomerWeekID: | DeliveryDate: |
TEST reading sessionid: loggedin: 0 isNewCustomer 0 TW_NW 0 currentWeekID 0 customerweekid 0 deliveryDate
Warning: Use of undefined constant post_title - assumed 'post_title' (this will throw an Error in a future version of PHP) in /home/rojanospud/public_html/wrdp/wp-content/themes/SPUD_5/menu/SpudPartial.php on line 150
 
skip to Main Content

Mila’s Lemon Custard Bar | Locals For Locals

Breanne shares Mila Restaurant’s top-secret Lemon Custard Bar recipe with us! This is one sure-fire way to wow your relatives over zoom this holiday season.

Tag @locals4locals.ca and @milaplantbased on Instagram in your creations!

 

 

🍋 Lemon Custard Bar 🍋

Ingredients

PART A:

295 mL Quick Oats

180 mL All-Purpose Flour (Can be substituted for a Gluten-Free Flour Blend)

PART B:

90 mL Vegan Butter (any brand will work)

60 mL Brown Sugar

1 tsp Salt

PART C:

475 mL Coconut Milk (20% Fat content)

475 mL Earth’s Own Oat Milk

235 mL Fresh Lemon Juice

235 mL Organic Cane Sugar

60 mL Lemon Zest

PART D:

90 mL Cornstarch

90 mL Earth’s Own Oat Milk

2 tsp Agar Powder

Instructions: 

1. Set the oven to 350 degrees.

2. Pulse PART A together in a food processor until mixture resembles coarse sand.

3. Combine PART B with PART A. Ensure all butter is thoroughly incorporated throughout the dough.

4. Press dough firmly into a parchment lined hotel pan. Apply very firm pressure to ensure tight crust.

5. Bake according to convo instructions.

6. Custard cooking should be timed so that it is being removed from heat at the same time crust is removed from oven.

7. Meanwhile, combine PART C in medium sized pot at medium heat and whisk until light simmer.

8. Combine PART D into a small bowl and mix together well, creating a slurry.

9. Add PART D to simmering PART C and whisk on low heat for 5 mins.

10. Remove from heat.

11. Place mixture in high speed blender and blend until extremely smooth.

12. Pour warm custard onto warm crust.

13. Allow to cool completely.

14. Place in fridge overnight to set

 

 

[phone]

[/phone] [notphone]


[/notphone]

admin_new

Admin for SPUD Wordpress

Back To Top