Ingredients
To prepare this vegan custard, you’ll need the following ingredients:
-
2 cups plant milk
-
Best combination: 1 cup cashew milk + 1 cup canned full-fat coconut milk
-
Alternatives: oat milk, soy milk, almond milk (but coconut gives richer texture)
-
-
⅓ cup sweetener of choice
-
Maple syrup, agave syrup, or granulated sugar
-
Adjust sweetness to taste
-
-
5 tablespoons cornstarch
-
Sift before use to avoid lumps
-
Used as the primary thickener
-
-
¼ teaspoon turmeric (optional)
-
For light yellow color (similar to traditional custard)
-
Flavor is undetectable at this amount
-
-
2 teaspoons pure vanilla extract
-
Adds flavor depth and aroma
-
Vanilla bean paste can also be used for flecks and richer flavor
-
-
Pinch of sea salt
-
Enhances overall flavor
-
Preparation Tips Before Starting:
-
Measure and sift the cornstarch ahead of time to avoid clumping during cooking.
-
Choose a medium saucepan with a heavy bottom to distribute heat evenly.
-
Use a whisk instead of a spoon for constant stirring—this prevents lumps and sticking.
Instructions
1. Combine Ingredients in a Saucepan
-
In a cold saucepan (before heating), pour in the 2 cups of plant milk.
-
Add the ⅓ cup sweetener of your choice.
-
Whisk in the sifted 5 tablespoons of cornstarch.
-
Add a pinch of sea salt and the optional ¼ teaspoon turmeric.
-
Whisk thoroughly until all cornstarch is fully dissolved and the mixture is smooth.
2. Begin Heating Slowly
-
Place the saucepan over medium heat.
-
Continue whisking constantly to prevent the mixture from sticking to the bottom or forming lumps.
-
After about 3 to 5 minutes, the mixture will begin to thicken.
3. Thicken and Cook Fully
-
Keep whisking as the custard starts to bubble slightly.
-
Once it thickens to a pudding-like consistency (thick but pourable), remove from heat immediately.
-
The custard will continue to thicken slightly as it cools.
4. Stir in Vanilla Off the Heat
-
After removing from heat, add 2 teaspoons of pure vanilla extract.
-
Whisk again to combine thoroughly. The heat will help release the flavor.
5. Cool and Use or Chill
-
Transfer the custard into a clean bowl or glass container.
-
Press a piece of parchment paper or plastic wrap directly on the surface of the custard to prevent a skin from forming.
-
Let it cool at room temperature for 10–15 minutes, then refrigerate for at least 1 hour before using if you want it chilled or fully set.
6. Stir Before Serving
-
When ready to serve or use, give the custard a quick stir to restore its silky texture.
Notes
- Whisk Constantly
- Cornstarch thickens quickly and unevenly if not stirred. A whisk ensures a lump-free custard.
- Do Not Overcook
- Once the mixture thickens and starts bubbling, remove it from heat. Overcooking can make it gummy or overly stiff.
- Use High-Fat Plant Milks
- Canned coconut milk is key for richness. Combining it with cashew milk offers both thickness and a neutral flavor.
- Don’t Add Vanilla Until the End
- Heating vanilla too long will dull its flavor. Always add it off the heat.
- Customize the Flavor
- Swap the vanilla with almond extract, citrus zest, rose water, or even espresso for variations.
- If You Get Lumps
- Blend the custard with an immersion blender or regular blender while still warm to restore smoothness.
- Color Adjustments
- Turmeric adds a natural yellow hue but is entirely optional. You can also use saffron or skip coloring altogether.
- Prep Time: 5 minutes
- Cook Time: 10 minutes