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Vegan Custard Recipe

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4.1 from 10 reviews

A smooth and creamy vegan custard made from unsweetened soy milk, cornstarch, and natural vanilla, perfect as a dairy-free dessert topping or a delicious treat on its own.

Ingredients

Custard Ingredients

  • 520 ml unsweetened soy milk
  • 100 g granulated sugar
  • 45 g cornstarch
  • 1 vanilla pod
  • ¼ teaspoon sea salt

Instructions

  1. Combine Ingredients: Add the soy milk, sugar, and cornstarch to a saucepan and whisk thoroughly to remove any lumps. Cut the vanilla pod lengthwise and scrape out the seeds. Add both the seeds and the pod to the mixture in the saucepan, then place it over medium heat.
  2. Cook the Custard: Bring the mixture to a simmer and cook for 5 minutes while continuously whisking. Alternate between using a whisk and a rubber spatula to prevent the custard from sticking to the saucepan. Once the mixture thickens, remove it from the heat. Carefully discard the vanilla pod and stir in the sea salt.
  3. Cool the Custard: Cover the bowl with clingfilm to prevent a skin from forming, and let the custard cool for 10 minutes at room temperature. Then transfer it to the refrigerator and chill fully for about an hour before using. Alternatively, serve it warm as a pouring custard over your favorite desserts.
  4. Storage: Store the custard in an airtight container in the refrigerator for up to 5-7 days. Before serving cold, whisk it well, or gently heat it on the stove while stirring if you prefer it warm.

Notes

  • You can substitute soy milk with other plant-based milks like almond or oat milk but be aware that the texture and flavor might vary.
  • Use pure cornstarch for best thickening results.
  • Make sure to whisk continuously during cooking to avoid lumps and sticking.
  • This custard is vegan and free from dairy and eggs, making it suitable for those avoiding animal products.

Find it online: https://yumntasty.com/vegan-custard-recipe/