Vegan Custard Recipe
This creamy vegan custard is a dairy-free, plant-based alternative made with soy milk and thickened with cornstarch. Enhanced with vanilla and a hint of turmeric for color, it offers a smooth and rich texture perfect for layering in desserts or enjoying on its own. Easy to prepare on the stovetop, this custard is ideal for those seeking a comforting, cruelty-free sweet treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes (including refrigeration)
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Main Ingredients
- 2 ¾ cups Soy Milk or preferred non-dairy milk
- ½ cup Cornstarch or corn flour
- 2 teaspoons Vanilla Extract
- ⅓ cup Unrefined Cane Sugar (use ½ cup for sweeter custard)
Optional Ingredients
- ⅛ teaspoon Turmeric (for color)
- 2 tablespoons Dairy-Free Unsalted Butter or peanut butter
Instructions
- Prepare Slurry: In a small mixing bowl, whisk together ½ cup of soy milk and cornstarch until fully combined to form a smooth slurry. Set this mixture aside.
- Heat Milk and Sugar: Pour the remaining 2 ¼ cups of soy milk into a small saucepan, add the unrefined cane sugar, and warm over medium-high heat. Heat until the mixture comes to a gentle simmer and bubbles form along the sides of the pan.
- Cook Custard Base: Slowly stir the prepared slurry into the warm milk mixture, then reduce the heat to medium. Continuously stir with a spoon to avoid lumps and prevent sticking. Continue cooking for several minutes until the custard thickens to a desired consistency.
- Add Flavor and Creaminess: Remove the saucepan from heat. Stir in the vanilla extract, turmeric if using for color, and dairy-free butter or peanut butter to enrich the custard with a creamy texture.
- Cool and Prevent Skin: Allow the custard to cool uncovered for 20 minutes to release steam, then cover the surface directly with a piece of plastic wrap to prevent a skin from forming during refrigeration.
- Refrigerate: Place the saucepan in the refrigerator for at least 1 hour or ideally overnight, allowing the custard to fully set and thicken.
- Serve: Before serving, you can enjoy the custard as is or stir in an additional ¼ cup of cold soy milk to adjust thickness. Serve as a single-serve dessert topped with whipped coconut cream or use as a layer on vegan chocolate or vanilla cakes.
Notes
- Use different non-dairy milks like almond or oat for varied flavor profiles.
- Adjust sugar quantity to taste; ½ cup for a sweeter custard.
- Turmeric is optional and used only for color without impacting flavor significantly.
- Ensure constant stirring during cooking to prevent lumps.
- Plastic wrap must touch the custard surface to avoid skin formation.
- For a richer custard, use dairy-free butter or substitute with peanut butter.
- Serve chilled for best texture and flavor.
Find it online: https://flavorspath.com/vegan-custard-recipe/
