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Custard pouring from a glass jug over a slice of sticky toffee pudding.

Vegan Custard


  • Author: Alison Andrews
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 12
  • Diet: Vegan

Description

This vegan custard is rich and smooth and totally delicious! It can be made as a classic dessert topping or as a pastry cream. Easy to make with simple pantry ingredients. 


Ingredients

  • 1/3 cup (42g) Cornstarch*
  • 1 and 1/2 cups (360ml) Soy Milk (or other non-dairy milk such as almond/cashew/oat)
  • 1 can (14 ounces/400ml) Coconut Milk
  • 1/2 cup (115g) Super Fine Sugar (Caster Sugar)*
  • 1 tsp Vanilla Extract
  • 1/4 tsp Turmeric
  • 4 Tbsp Vegan Butter

Instructions

  1. Mix the cornstarch with a little of the non-dairy milk until smooth. 
  2. Add coconut milk and soy milk (or other non-dairy milk) to a saucepan and whisk in the cornstarch mix. Add super fine sugar, vanilla extract and turmeric. 
  3. Heat on medium to high heat, stirring all the while until it thickens dramatically. 
  4. Add vegan butter and whisk in. 
  5. Now it’s ready to serve as a dessert topping for cakes or pies or puddings etc. 
  6. Or you can allow it to cool and serve it cold over fresh or canned fruits. 

Notes

*Cornstarch – for a pourable custard (as in the photos) use 1/3 cup (42g) of cornstarch. If you want to use it as a pastry cream for something like custard slices, then the amount of cornstarch should increase to 1/2 cup (64g). See more about this below. 

*Coconut milk – should be canned, full fat, unsweetened coconut milk. 

*Super fine sugar – also known as caster sugar. You can also use regular white granulated sugar if you don’t have any super fine sugar on hand. 

*Turmeric – is just for color and can be omitted or used in a smaller quantity if you don’t want it to be as yellow as ours turned out. 

*Vegan Pastry Cream: If you want to make this custard to use as a thick vegan pastry cream in other puddings like vegan custard slices, then use 1/2 cup (64g) of cornstarch. Follow the recipe as usual and then place the cooked custard into a glass bowl and allow it to cool for a few minutes. Cover it with plastic wrap (optional) so that the plastic touches the surface of the custard. This prevents it from forming a skin on top. When the custard has cooled to room temperature place it into the fridge to chill completely and firm up. When you’re ready to use it if there is any lumpiness then simply use your electric whisk or an immersion blender to whisk it up again and it’s ready to use. 

*Vegan Chocolate Pastry Cream: For chocolate pastry cream omit the turmeric and add 2 tablespoons of cocoa powder to the saucepan with your other ingredients at the beginning and whisk in. Then, when you stir in your vegan butter at the end, add in 1/2 – 1 cup (88g-175g) of chopped vegan chocolate or chocolate chips and melt it in/whisk it into the custard.  

*Storing and Reheating: This custard stays really good for 3-4 days in the fridge and can be reheated on the stovetop. If it’s a little too thick then simply add in a splash of non-dairy milk and whisk it in as it heats. It’s also really good served cold. 

  • Category: Dessert, How To, Gluten-Free
  • Method: Stovetop
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 Serve
  • Calories: 155
  • Sugar: 10.1g
  • Sodium: 76mg
  • Fat: 9.9g
  • Saturated Fat: 5.8g
  • Carbohydrates: 14.6g
  • Fiber: 0g
  • Protein: 1.3g

Keywords: vegan custard