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How to make vegan Peach Custard. A special and unique dessert with a mellow peach flavor. Agar agar is used to replace eggs. Creamy goodness! Printable recipe link https://img1.wsimg.com/blobby/go/e255... Preheat oven to 375 Crust: Mix crust ingredients and then press into a sprayed or oiled 8 inch square cake pan. ¾ cup flour ¼ teaspoons salt ¼ cup butter flavor Crisco- could use vegan butter, but Crisco is better Peach Portion- 29 ounce can peach halves- drain really well. You can use as halves or cut in half. 1/3 cup sugar ½ teaspoon cinnamon Drain peaches really well. If they are juicy- pat them dry. Mix sugar and cinnamon together. Place peach on crust with rounded side up. Pour sugar mixture over peaches. Bake at 375 for 30 minutes Peach/sugar mixture needs to be bubbly. If it’s not bubbly, cook it longer. When peaches & crust are finished baking start the custard. Custard Portion: 1.5 cup soy milk 6 tablespoon sugar 3 tablespoons agar agar FLAKES. Note: powder or granules would be a smaller amount. It would be the amount needed for 1.5 cup of liquid. Read package instructions. 2 tablespoons cook style vanilla pudding mix 1 teaspoon vanilla Place agar and sugar in saucepan. Stir sugar and agar together. Stir in the milk. Heat until agar is dissolved, then bring to a boil, reduce heat and stir in remaining ingredients. Simmer 5 minutes. Cool between 5-10 minutes- should be starting to thicken a bit. Gently stir, then pour over peaches. Chill in a refrigerate about 2 hours before serving.