Cambia lingua: Italiano
This espresso coffee custard is an Italian inspired and simple recipe that tastes just like your favourite Starbucks latte. It's creamy, easy to make and bursting with coffee flavour. We use simple ingredients to make it and you can either use real espressos or instant coffee powder. Oh, it's also vegan friendly.
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- 500 g (2.1 cups) plant milk soy, almond, rice, oat
- 80 g (6.5 tbsp) sugar
- 50 g (6.7 tbsp) cornstarch
- 2 tbsp instant coffee powder or ½ cup of espresso coffee
- 1 tsp vanilla extract
- In a pot off the heat, add plant-milk, sugar, cornstarch, vanilla and coffee. Stir well with a whisk until all the lumps of the cornstarch are gone.
- Bring the pot on the heat, set it on low, and stir continuously until the liquid thickens into a creamy custard. It can take between 2 to 5 minutes, depending on the quantities.
- When you have almost reached the consistency that you like, take off the heat and keep stirring for another minute. TIP: The custard will keep thickening while off the heat. Keep this in mind and turn off the heat slightly before you reach your desired thickness.
- TIP: to check if your custard is ready take a wooden or silicone spatula, dip it in the custard, then run a finger through it. If the spatula stays clean, the custard is ready.
- Learn the basics of vegan custard: if you want to learn more about how to make the perfect vegan custard, check out our full vegan custard guide. Vegan custard is easy to make and as delicious as regular custard.
- Add some chocolate at the end: for an even richer coffee flavour custard you can add a few pieces of dark chocolate in it at the end. The chocolate will make the custard richer and will enhance the coffee flavour.
- Cool down bain-marie: if you are making your custard in advance, the best way to cool it down is bain-marie, to prevent the thin skin layer on top.
You can store this vegan coffee custard in the refrigerator for 2 to 3 days. Let it cool down then cover it with reusable wrap and make sure the wrap touches the surface of the custard to prevent a thin crust from forming. You can reheat the custard on low heat by adding a dash of plant milk while stirring.
We do not recommend freezing the custard, unless you want to make ice cream out of it.
It is possible that during the cooling process the custard will dry out on the surface and make a thin skin that will result in annoying lumps. If you are annoyed by the lumps then you can always blend the custard with a hand blender. We tried and it works.
Did you know that you can make custard with pretty much any flavour you like. We recommend reading our ultimate guide on how to make vegan custard to learn the basics and the variations.
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Will you be cooking this custard with coffee at home? Let us know in the comments below!
Cambia lingua: Italiano