Description
This Vegan Custard recipe offers a rich and creamy plant-based alternative to traditional custard, perfect for dairy-free diets. Made with unsweetened soy milk, natural sweetener, and vanilla, it requires simple ingredients and minimal cooking time, resulting in a smooth, velvety dessert that can be enjoyed warm or chilled.
Ingredients
Custard Ingredients
- 520 ml unsweetened soy milk
- 100 g granulated sugar
- 45 g cornstarch
- 1 vanilla pod
- ¼ teaspoon sea salt
Instructions
- Combine Ingredients: In a saucepan, whisk together the soy milk, sugar, and cornstarch thoroughly to remove any lumps. Slice the vanilla pod lengthwise and scrape out the seeds, then add both the seeds and the pod into the saucepan.
- Cook the Custard: Place the saucepan on medium heat and bring the mixture to a gentle simmer. Cook for about 5 minutes, whisking continuously and alternating with a rubber spatula to prevent the custard from sticking or burning. Once the custard thickens, remove it from the heat and carefully take out the vanilla pod. Stir in the sea salt to enhance the flavor.
- Cool the Custard: Cover the custard with clingfilm directly on the surface to prevent a skin from forming. Let it cool for 10 minutes at room temperature before transferring to the refrigerator for a full hour to chill.
- Serve and Store: Serve the custard chilled or warmed as a pouring custard over desserts. Store any leftovers in an airtight container in the refrigerator for 5-7 days. Before serving cold custard again, whisk well or gently reheat on the stove while stirring.
Notes
- Milk Swap: You can substitute unsweetened soy milk with almond milk or oat milk, but note the flavor and texture may vary slightly.
- Sugar Alternatives: Granulated sugar can be replaced with coconut sugar or a sugar substitute suitable for vegan diets.
- Vanilla Pod: Using a vanilla pod provides a richer flavor than vanilla extract, but you can substitute 1 teaspoon of vanilla extract if preferred.
- Heating: Be sure not to boil the custard vigorously to avoid curdling or scorching.
- Storage: Keep refrigerated and consume within 5-7 days for best quality.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
