HOME > Chowhound > Home Cooking >

Discussion

Custard using egg substitute

  • 5

Has anyone tried making custard using an egg substitute? Are you able to get something close to regluar custard?

I tried to make some bread pudding using the egg-based product I bought from Trader Joe's and maybe it's because my recipe isn't accurate, but I'm having trouble getting anything custard-like.

If anyone has any experience with the stuff, I'd love to hear about it! Thanks.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I'm not familiar with TJ's egg substitute, but if it's anything like Egg Beaters, whatever they add to that stuff really affects the consistency of what you're making. I've even tried substituting only half the eggs in a recipe to no avail. Sometimes I can replace 1 egg with 2 egg whites (for example, in a frittata), but for a custard base I don't see that working.

    1. because the fat in yolks and cream is what makes custard yummy, using an all-whites product is going to make a tougher 'custard'. Most protein in eggs is in the albumin, so if you want to make a tender custard (think the best quiche you've ever had) you need to leave out most of the whites.

      Hence, TJ's Nu-Laid product will not make a creamy custard. You could always add one or two whole eggs to a large recipe, or try beating in some other fat, like melted butter or margarine, before creating the custard base.

      That said, I think Nu Laid egg product makes a fairly good (if not rich) bread pudding, and scrambled eggs. Way better than Egg Beaters or 2nd Nature, IMO.

      Keep trying recipes and good luck! (I always make 1/2 again as much custard base as the recipe calls for so I get more custard in the bread/custard ratio. Brioche or egg bread makes for a light pudding. I find using whole milk or 2% is better than using no-fat or even 1%. To really do it up right, use arf&arf!

      1 Reply
      1. re: toodie jane

        Thanks for the advice! Maybe I'll try adding more custard base...

      2. There are products developed during WW2 for egg shortage times. The one we have always used is Birds custard mix- this is strickly a childhood/family thing not really a rec. I understand the base for these custard powders is cornstarch. Maybe there are non egg options that do not use literal substitutes that might work for you.

        1. Bird's is just cornstarch, sugar and flavor/color. I've a vintage package from my mother's kitchen sitting on my counter.

          (I don't think a packaged faux custard would work for a bread pudding)