Egg and Dairy-free!! Custard Cream

• 250 ml Milk (or soy milk)
• 30 grams Sugar (I used cane sugar)
• 20 grams Frozen kabocha squash (peeled and strained)
• 20 grams Corn starch (or joshinko)
• 25 grams Butter (or margarine)
• 1 Vanilla essence

1. Pass the kabocha squash through a strainer.
2. Put all the ingredients except vanilla essence in a small pot and heat over medium.
3. Keep stirring until air bubbles pop on the surface.
4. Reduce the heat to low and keep stirring for another 2~3 minutes.
5. Add the vanilla essence, mix, and turn off the heat.
6. Leave it to cool and it's done!
7. !

milk, sugar, starch, butter, vanilla

Taken from cookpad.com/us/recipes/149651-egg-and-dairy-free-custard-cream (may not work)