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What's the best new ingredient you've discovered? I'm on the search for a fab replacement for condensed and evaporated milks, not coconut based,

Vegan Holiday Showstopper Desserts for Everyone

Fran Costigan - Vegan Holiday Showstopper Desserts for Everyone

Recorded

This event was on December 6, 2022

Join Vegan Pastry Master Fran Costigan for an exploration of Holiday Showstopper desserts! Learn how to make the spectacular holiday log known as Buche de Noel complete with mushrooms and forest ‘dirt’ and how to make Baked Jelly Donut (Sufganiyot) for Chanukah. The Chef Fran way means making components ahead, a simpler shaped cake and variations for dietary considerations. Bring your questions and an appetite for some amazing holiday desserts. You won’t want to miss this event!

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Question

Kathy Gold

What's the best new ingredient you've discovered? I'm on the search for a fab replacement for condensed and evaporated milks, not coconut based,

Answer

I just got some. Sweetened condensed milk and unsweetened condensed milk and evaporated milks that are oat based. I haven't and it's from Nature's. I'm going to go and get it. I have to find them. I haven't tried them yet, but I'm gonna see you. Next week if not sooner and I think we can try them together. Let's let's give that a chance. Another thing that you can do folks is just Take whatever plant milk that. You're using that is one of the things that you like the best. and reduce it slowly add maybe add some cornstarch to it or another thickener. If you don't want to use cornstarch, you can use kazoo or tapioca and see what you get. There and but I am very eager to give. that a try.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.