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Vegan custard recipe

Vegan custard

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6 people
Author: Nico Pallotta

For a low-fat lighter custard

  • 2 cups (500 grams) plant-milk almond, oats, rice, or soy
  • ½ cups (50 grams) cornstarch
  • ⅓ cups (65 grams) sugar
  • ⅛ teaspoon turmeric
  • 1 teaspoon vanilla extract
  • ½ lemon only the peel

For a full-fat richer custard

  • 1 cup (250 grams) plant-milk almond, oats, rice, or soy
  • 1 cup (250 grams) coconut milk the one that comes in a can
  • ½ cups (50 grams) cornstarch
  • ⅓ cups (65 grams) sugar
  • ⅛ teaspoon turmeric
  • 1 teaspoon vanilla extract

  • To a saucepan off the heat, add all the ingredients: 2 cups plant-milk, ½ cups cornstarch, ⅓ cups sugar, ⅛ teaspoon turmeric, 1 teaspoon vanilla extract, and the peel of ½ lemon.
    Whisk until all lumps are gone.
    Tip: Peel the lemon with a vegetable peeler.
    Stirring the ingredients in a sauce pan to dissolve the lumps.
  • Whisk on medium heat until the liquid thickens into a creamy custard.
    It can take between 2 to 5 minutes, depending on the quantities.
    Tip: To check if your custard is ready, dip a spoon in the custard, then run a finger through it (careful it's hot). If the spoon stays clean, the custard is ready.
    The liquid has thickened into a creamy custard.
  • When you have almost reached the consistency you like, remove the pan from the heat and discard the lemon peel.
    Removing the lemon peel from the vegan custard.
  • Keep whisking for another minute off the heat. The custard will continue thickening. Then you are ready to serve or use it in your favorite desserts.
    Creamy vegan custard in a white pot.
Nutritional information is an estimate for 1 serving of vegan custard out of 6 servings.
TIPS
- How to cool down vegan custard?
The fastest and easiest way to do that is to fill your sink with cold water, submerge 3/4 of the pot, and stir for 5 minutes or until the custard is near room temperature.
- How to get rid of lumps?
There are two ways to fix a lumpy custard:
  1. Whisk the custard vigorously. The fast whisking movement will remove the lumps, and the vegan custard will return to velvety creamy.
  2. Blitz it up with an immersion blender. This will also remove the lumps, but the custard will be a little more liquid after blending.
- Consistency variations
  • Thinner custard: Reduce the cornstarch down to 1/3 cup (40 grams) or even 1/4 cup for a more liquid custard.
  • Thicker custard: Increase the amount of cornstarch to 3/4 of a cup. Your custard will be very thick with this much cornstarch.
STORAGE
Make ahead: You can make vegan custard in advance. If you do, cool it down to room temperature while whisking to prevent lumps from forming. Then, store it covered with plastic wrap, touching the custard.
Refrigerator: Cool it to room temperature first, then store it in the fridge for 2 to 3 days. It’s best to cover the custard with plastic wrap touching the custard.
Reheat: Warm the custard on low heat by adding a dash of plant milk while stirring.
Freezing: We do not recommend freezing the custard unless you want to make ice cream.
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