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Easy vegan custard - 4 ingredients only
And this custard is very versatile. You can pour it over other desserts as well, have it with cake or apple strudel or just on it's own. Up to you.
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This is a great dessert for Easter - for the whole family! And also very cheap to make yourself.
It does really well with berries or any fresh soft fruit. You can also add some chocolate flakes on top (especially when the custard is still warm, so the chocolate will melt and create a nice chocolate layer on top).
This dessert is more or less fat-free (if you don't count the fat in the plant-based milk). I deliberately didn't add coconut milk, vegan butter or any extra fat source (like in many other recipes) because this dessert was perfect as it was and the starch helped to made it taste very smooth and rich.
INGREDIENTS (3 portions):
- 1/2 l plant-based milk (soy, almond,...)
- 80g caster sugar
- 25g corn starch
- 4 tsp vanilla essence
- 1 pinch of turmeric (optional)
- Berries for decoration (optional)
Either blend all ingredients (apart from the berries) in a blender or whisk them until smooth.
Only add a very small amount of turmeric, just enough for a touch of colour, otherwise you will taste it in your custard. You can also leave it out completely and it will still have a very light yellow colour.
Pour the blended or whisked liquid into a pan and heat for 5-10 minutes on high to medium heat until the starch reacts with the heat and starts to thicken. Make sure you stir constantly so that it doesn't burn (happens easily).
That's it! Pour over cakes, apple strudels or have as a dessert on it's own with some fresh berries on top. To serve as a dessert, pour the warm custard into heat-proof dishes and let chill in the fridge for about 1 hour until is has set. You can also serve it warm but chilled is best, trust me on that because when you let it chill it becomes light and fluffy! Such an indulgence! Enjoy!
And if you like this recipe and are looking for a dessert to pair this custard with then try my easy vegan pear cake.
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