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    Home » Vegan Recipes » Vegan Dessert Recipes » Vegan Custard

    Vegan Custard

    Published: Nov 12, 2020 · Modified: Feb 14, 2021 by Kate Ford · This post may contain affiliate links.

    Vegan Custard
    JUMP TO RECIPE JUMP TO VIDEO
    Thick and creamy Vegan Custard - make from scratch in 5 minutes!

    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

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • Vegan Sticky Toffee Pudding
      Vegan Sticky Toffee Pudding
    • Vegan Trifle
      Vegan Trifle
    • Ultimate #Vegan Christmas Pudding
      Ultimate Vegan Christmas Pudding
    • A slice cut out of easy vegan apple cake
      Vegan Apple Cake

    📖 Recipe

    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 11 votes
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    Prep Time 2 minutes mins
    Cook Time 3 minutes mins
    Course Dessert
    Cuisine British
    Servings 6 people
    Calories 113 kcal

    Ingredients
      

    • 250 ml dairy-free cream
    • 150 ml dairy-free milk
    • 2 tablespoon cornflour
    • 2 tablespoon caster sugar
    • 2 teaspoon 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
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Vegan in 15 by Kate Ford

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    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Andrea says

      December 11, 2022 at 7:54 pm

      Made this today and it was amazing, so easy and tasty. Thank you

      Reply
      • Kate Ford says

        December 12, 2022 at 3:24 pm

        That's great to hear, thanks Andrea!

        Reply
    2. Sian says

      May 09, 2021 at 6:37 pm

      Hi! If I tried to make a custard tart with this, do you reckon it would set in the oven? (I've been experimenting with vegan tarts lately!)

      Reply
    3. 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
    4. 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
    5. Kat (The Baking Explorer) says

      November 13, 2020 at 9:24 pm

      Wow this looks amazing! So thick and creamy looking

      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. 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
    8. 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
    9. 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
    10. Gina says

      November 12, 2020 at 12:28 pm

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

      Reply
    11. Jacqueline Meldrum says

      November 12, 2020 at 11:40 am

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

      Reply
    5 from 11 votes (1 rating without comment)

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