How can I make custard for a friend (as part of a desert) who is egg and gluten intolerant? Should I just not bother?
Panna cotta is the closest thing I know to custard that is egg-less. Sugar, cream, milk, gelatin - should be acceptable.
Pudding. Possibly agar-agar based.
Banoffee Pie style butterscotch pudding (Vegan Pie in the Sky is my reference for this) would make an excellent base as it mimics the caramel taste and mouth feel, it thickens with agar; perhaps add in the slightest pinch of black salt for a hint of sulphur (not enough to taste, more for the scent mimicing the egg). I think that you would also do well with pectin or gelatin, but a little corn starch might be called for to get some creaminess out of the thickening.