gluten-free eats

I’m a Kiwi and we have great milk powder here, and I think the custard’s slightly better made with it. But you can definitely just use 1.5 cups of full-cream or low-fat milk as such, instead of the water and milk powder. I’ll edit that in.
I haven’t tried the custard recipe with non-dairy milk though, so I have no idea if that would work.