JillBurgh
Sous Chef
Does anyone know if soymilk can be used as a substitute when making custards? I am making a bread pudding that calls for heavy cream. I have used Lactaid in the past, but I'd like this one to be richer.
I have also seen that some people use coconut milk as a cream substitute. Would that be another option here? Though I'm not sure the flavor would complement my spiced cranberries...
Thanks!
I have also seen that some people use coconut milk as a cream substitute. Would that be another option here? Though I'm not sure the flavor would complement my spiced cranberries...
Thanks!