Custard or frosting that Freezes solid for Nanaimo bar middles

[perpetualnewbie]

My first attempt at Nanaimo bars resulted in a middle custard layer that, even after freezing OVERNIGHT, was still too runny to support spreading the top layer.

1. It has to be vegan
2. I have to be able to identify the ingredients

The recipes I've seen call for a specific brand of custard powder, yet the ingredients on the custard powder only say: custard powder. Which, even if I weren't trying to make a vegan dessert is hilarious.

I read custard powder is just cornstarch and flavor, so I sub'd in cornstarch, but I think the recipe I tried calls for too much sugar. I wouldn't mind a slightly less sweet middle layer, I just need it to be solid and good.

 

[Shaggy]

My first attempt at Nanaimo bars resulted in a middle custard layer that, even after freezing OVERNIGHT, was still too runny to support spreading the top layer.

1. It has to be vegan
2. I have to be able to identify the ingredients

The recipes I've seen call for a specific brand of custard powder, yet the ingredients on the custard powder only say: custard powder. Which, even if I weren't trying to make a vegan dessert is hilarious.

I read custard powder is just cornstarch and flavor, so I sub'd in cornstarch, but I think the recipe I tried calls for too much sugar. I wouldn't mind a slightly less sweet middle layer, I just need it to be solid and good.

Yeah, custard powder can be too soft for freezing solid, it’s mostly flavored cornstarch. Try using instant vanilla pudding mix instead, it sets firmer and holds up better when frozen. Also make sure your middle layer has enough powdered sugar. Too much butter or liquid can keep it soft. Some people even use thick coconut cream with starch for a firmer vegan option. Hope the next batch turns out better!

 

[perpetualnewbie]

Just taking a second look at the recipe I used, it didn't actually call for the custard layer to be heated. And I don't remember doing it. I didn't think twice at the time, the dish was for a friend that had a death in the family. I haven't been thinking clearly because of a death in MY family. They did turn out delicious, regardless.

I didn't have powdered sugar on hand so I just blended up some pure cane crystals.

The vanilla pudding is a good idea. The big brand's got diglycerides and natural flavor, so I'll be on the lookout for another brand. Fascinating how it only needs cold milk. But it does have neat ingredients that wouldn't sound out of place in a sniper movie. "Send a pyrophosphate round! Send it!"

But the instant pudding directions really solved my problem. The instant pudding has 2 cups of milk to 3.4oz of dry ingredients(including sugar). So I just need to drastically reduce my sugar content and drastically increase the freezable liquid content.