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Home » Vegan Recipes » Vegan Dessert Recipes » Recipe: Vegan Custard

Recipe: Vegan Custard

November 12, 2020

Vegan Custard
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This deliciously thick and creamy vegan custard is super-easy to make in 5 minutes, just blitz, heat and serve!

Custard is very important in life, and trying to make some really top-notch vegan custard has been on my to-do list for a while now.

We often have the shop-bought stuff with homemade puddings which is surprisingly tasty, but I thought it couldn’t be too hard to make a from-scratch vegan version that was both straightforward to make and really, really tasty.

And this is it. After a bit of experimenting I think I’ve got the ratio of all the ingredients spot on. I’ve used dairy-free cream which gives a very luxurious richness to the custard. But hey, if you’re having a pudding served with custard you’re probably not on a diet, so this is a full-flavour, full-fat custard!

Vegan Custard

What you need to make thick and creamy Vegan Custard

Ingredients

Dairy-free cream There are now lots of different plant creams available in supermarkets, both fresh and UHT, so take your pick! I used the Elmlea double which is very rich and creamy so makes a particularly luscious custard, but use whichever you like – oat cream is also lovely.

Dairy-free milk Use whatever you have in the fridge – if it is sweetened, add a little less caster sugar to begin with. You can always add more but you can’t take it out!

Cornflour This is the thickening agent. Don’t be tempted to replace it with any other type of flour, the glossy thickness of the custard really does rely on the particular properties of cornflour.

Vanilla extract Vanilla is the key flavour in custard so do use the best quality of vanilla extract you can for a really superb custard.

Yellow food colouring or pinch turmeric I’m not a fan of artificial colourings, however you do eat with your eyes, and when I tried this without any yellow colouring there was something just a bit lacking about it. Turmeric is a lovely natural colouring but any more than a pinch and you start to get just a background taste of it, so go carefully. In my final trail (the one photographed here) I used both a little turmeric and a little food colouring – the slightly different shades of yellow (turmeric is slighthly orange-y and food colouring much more primary) gave this really lovely colour.

Equipment

*This paragraph contains affiliate links

I’ve included two methods for making this custard below – one which blitzes all the ingredients together in a mini-blender first, and one which doesn’t.

I use my Breville Blend-Active* every day, often more than once a day in fact. It was fairly cheap but hasn’t let me down in years and is perfect for this sort of quick-blitzing as well as my breakfast smoothies.

Vegan Custard

Variations on your Vegan Custard

With this basic custard recipe you can really go to town with all sorts of variations:

  • Chocolate custard Remember this from school dinners? Chocolate sponge with chocolate custard… yum! Just melt 6 squares of dark chocolate in the microwave and stir through the custard just before serving.
  • Rum custard This is absolutely essential for pouring over your Vegan Christmas Pudding – just stir a tablespoon of rum through the finished custard just before serving. (Taste and adjust if you prefer it even more boozy!)
  • Make it thicker If you’re looking for pipe-able custard to use in cakes or patisseries, more like a vegan créme anglaise, just add more cornflour. Start with an extra half tablespoon, then if it isn’t thick enough you can add more to the pan (mixed to a paste with a little vegan milk so it doesn’t turn lumpy) whilst it is cooking.

Can I make my custard ahead?

This doesn’t keep particularly well once made, so I would really recommend serving it straight away. It is at its glossiest and most luscious straight from the saucepan.

However, you can of course blitz (or mix) together the ingredients and leave them in the fridge (uncooked) beforehand for up to a day in an airtight tub. Then simply pour into the saucepan, heat and serve.

Custard Ingredients
Vegan in 15 by Kate Ford

Vegan in 15 Cookbook

There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*.

Hop over to Amazon for a look. Thanks for your support!

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Thick and creamy Vegan Custard - make from scratch in 5 minutes!

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…or take a look at Jac’s Scottish Blackberry and Pear Crumble from Tinned Tomatoes, Laura’s Vegan Ginger Loaf from Mummy Lauretta, or Sylvie’s Sticky Date Puddings from A Baking Journey – all would be wonderful slathered in homemade vegan custard!

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Vegan Custard

Vegan Custard

Kate Ford | The Veg Space
This deliciously thick and creamy vegan custard is super-easy to make in 5 minutes, just blitz, heat and serve!
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 2 mins
Cook Time 3 mins
Course Dessert
Cuisine British
Servings 6 people
Calories 113 kcal

Ingredients
  

  • 250 ml dairy-free cream
  • 150 ml dairy-free milk
  • 2 tbsp cornflour
  • 2 tbsp caster sugar
  • 2 tsp vanilla extract
  • yellow food colouring or pinch turmeric (optional)

Instructions
 

To make with a blender:

  • Tip all the ingredients into a blender or mini-chopper and blitz for 1-2 minutes until completely smooth.
  • Pour the mixture into a small saucepan and heat gently for 2-3 minutes, stirring until the custard has thickened.
  • Taste and add more sugar or vanilla as necessary. Serve immediately!

To make without a blender:

  • In a small bowl, mix the cornflour to a paste with the dairy-free milk (add the milk a little at a time), until completely smooth.
  • Tip the cornflour mixture and all the remaining ingredients into a small saucepan and heat gently, stirring until the custard has thickened.
  • Taste and add more sugar or vanilla as necessary. Serve immediately!

Video

Nutrition

Serving: 1servingCalories: 113kcalCarbohydrates: 8.4gProtein: 1.9gFat: 7.7gSaturated Fat: 0.9gSodium: 34mgPotassium: 40mgFiber: 0.3gSugar: 5.9gCalcium: 7mg
Keyword vegan custard
Tried this recipe?Let us know how it was!

I’m linking this post with the CookBlogShare challenge hosted this week by Lost In Food.

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Filed Under: Vegan Dessert Recipes, Vegan Recipes Tagged With: christmas

About Kate Ford

Hi, I'm Kate. The Veg Space is a food blog packed with easy vegan comfort food recipes. Click on About Me to find out more or Recipes to get cooking!

Reader Interactions

Comments

  1. Jacqueline Meldrum says

    November 12, 2020 at 11:40 am

    What a great idea to make your own custard and it looks lush!

    Reply
  2. Gina says

    November 12, 2020 at 12:28 pm

    This is so amazingly decadent, I can’t believe it’s dairy free!

    Reply
  3. Jen says

    November 12, 2020 at 2:12 pm

    This looks like the perfect way to satisfy my sweet tooth. Love how quick and easy it is to make.

    Reply
  4. Dionne says

    November 12, 2020 at 2:33 pm

    I have been looking for a good custard recipe, and here it is! Didn’t take me long to find it which makes it even better lol. Super excited to give it a try now!

    Reply
  5. Bintu | Recipes From A Pantry says

    November 12, 2020 at 2:35 pm

    My mouth is watering at the thought of this custard – I love my desserts covered in custard at this time of year and this definitely sounds worth a try (especially as it is so quick and easy to make!)

    Reply
  6. Dea says

    November 13, 2020 at 1:14 pm

    Aahh so luscious! I love that there are no artificial colorings, and the recipe is so simple and delicious. Really, I put it on everything haha. Thanks!

    Reply
  7. Kat (The Baking Explorer) says

    November 13, 2020 at 9:24 pm

    Wow this looks amazing! So thick and creamy looking

    Reply
  8. Janice says

    November 15, 2020 at 8:43 pm

    Great job on the custard it looks amazing.

    Reply
    • Kate Ford says

      November 16, 2020 at 2:40 pm

      Thanks! x

      Reply
  9. Chloe Edges says

    November 15, 2020 at 11:16 pm

    I’ll have lashings please – it looks perfect!

    Reply
    • Kate Ford says

      November 16, 2020 at 2:40 pm

      Haha! Sending some right over….

      Reply

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