Ideas for an alternative to cornstarch? page

[KimInGA]

I am searching for ideas on what might work as a replacement for cornstarch, as a thickening agent. I have convinced my husband to go Paleo, but he's not quite as strict as I am and tends to stray if I can't make the occasional treat. One item that doesn't seem too bad is vanilla custard/pudding. Right now I make it with:

2 cups whole milk
6 eggs
2 tbsp cornstarch
1/4 cup sugar (I use Sugar In The Raw ... it was originally 3/4 cup but I dropped it and it's still good)
1/2 tsp salt
1 tsp vanilla

It was originally 4 eggs and 1/4 cup cornstarch but I changed it and it did work, mostly. Not quite as thick though and I don't think 8 eggs and 0 cornstarch will work. Any ideas on what I can sub in for the cornstarch? If I can just get rid of that I'll be satisfied! One 1/2 cup serving contains about 1/4 cup milk, almost a whole egg, and less than 2 tsp sugar -- really not bad for a dessert, I think.

[Owly]

I'd try arrowroot or tapioca (aka cassava) starch.

[KimInGA]

I'd try arrowroot or tapioca (aka cassava) starch.

Great, thanks for the tip!! Is there any substantial difference between the two? Do you think the ratio to use is roughly equal to that of cornstarch?

[Owly]

I usually substitute 1:1.

[Bissen]

Potato starch

[otaku30]

Arrowroot is a good sub for cornstarch.

[Pamsc]

Potato starch thickens more per tablespoon than cornstarch--you might cut the amount by 1/3

[lil_earthmomma]

I have a traditional custard recipe that requires no thickener!

I will dig it up for you!

[lil_earthmomma]

I have a traditional custard recipe that requires no thickener!

I will dig it up for you!

• 4 cups whole milk (I use cream!)
• 4 eggs (preferably free-range)
• 4 egg yolks
• 1 cup sugar
• 1 Tbsp vanilla extract
• Freshly grated or ground nutmeg

• Pinch of salt

1. Preheat oven to 300°F.

2. Place 12 4-ounce ovenproof cups (you can use ramekins,
or coffee cups marked as oven-safe) in a deep baking pan just large enough to
hold them.

3. In a medium saucepan, bring the milk to a simmer over
medium-low heat.

4. Meanwhile, in a separate bowl, whisk together the eggs,
yolks, sugar, and vanilla.

5. Slowly pour the egg mixture into the simmering milk,
whisking gently to combine.

6. Pour the mixture through a fine strainer into the cups
(if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly
with the nutmeg.

7. Pour hot (not boiling) water into the pan until it
reaches halfway up the sides of the cups.

8. Bake until the custard is just set (it can still be a
little loose), 30 to 35 minutes.

9. Let the custard cool in the water bath for about 2 hours
before serving.

[lssanjose]

Potato starch thickens more per tablespoon than cornstarch--you might cut the amount by 1/3

Good to know .