Vegan Custard
A silky-smooth, egg-free and dairy-free vanilla custard you can make in minutes. Thick, glossy, and versatile—serve warm over cake and fruit or chill in ramekins for an elegant, spoonable dessert.
Ingredients
- 2 1/2 cups unsweetened plant-based milk (oat, almond, or soy)
- 1/2 cup granulated sugar (or 1/3 cup maple syrup)
- 1/4 cup cornstarch
- 1 tablespoon vegan butter (optional, for richness)
- 1 teaspoon vanilla extract
- pinch ground turmeric (optional, for color)
- pinch fine salt (optional, to taste)
Instructions
- Off heat, add plant milk, sugar, and cornstarch to a medium saucepan. Whisk vigorously until completely smooth with no visible lumps.
- Place the pan over medium heat. Whisk constantly as the mixture warms; after a few minutes it will begin to thicken and turn glossy.
- When small bubbles appear and the custard holds a ribbon for a second before melting back, remove from heat. (For a looser sauce, pull it just before bubbling.)
- Whisk in the vegan butter (if using), vanilla extract, turmeric (optional), and a small pinch of salt until silky and uniform.
- Serve warm as a sauce, or divide into ramekins. If chilling, press plastic wrap directly on the surface to prevent a skin from forming and refrigerate 1–2 hours.
- If the custard is too thick after chilling, whisk in a splash of plant milk until your desired consistency is reached. If lumpy, push through a fine-mesh strainer while warm.
Nutrition
Serving: 0.5cupCalories: 120kcalCarbohydrates: 24gProtein: 1gFat: 2gSaturated Fat: 0.2gSodium: 100mgSugar: 10g
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