Description
This Vegan Custard is a smooth, creamy, and dairy-free alternative perfect for desserts or enjoying on its own. Made with unsweetened soy milk, sugar, cornstarch, and fragrant vanilla, it offers a luscious texture without any animal products. It can be served warm or chilled, making it versatile for various occasions.
Ingredients
Scale
Custard Ingredients
- 520 ml unsweetened soy milk
- 100 g granulated sugar
- 45 g cornstarch
- 1 vanilla pod
- ¼ teaspoon sea salt
Instructions
- Prepare the mixture: Add the soy milk, sugar, and cornstarch to a saucepan and whisk thoroughly until smooth and lump-free. Cut the vanilla pod lengthwise and scrape out the seeds. Add both the seeds and pod to the saucepan and set over medium heat.
- Cook the custard: Bring the mixture to a gentle simmer, cooking for about 5 minutes while whisking consistently. Alternate between a whisk and a rubber spatula to prevent sticking and ensure even cooking. Once the cornstarch is fully cooked and the custard thickens, remove from heat. Carefully take out the vanilla pod and stir in the sea salt.
- Cool the custard: Cover the surface of the custard with clingfilm to prevent a skin from forming. Let it cool at room temperature for 10 minutes, then transfer to the refrigerator and chill fully for about 1 hour before serving. Alternatively, it can be served warm immediately as a pouring custard.
- Store the custard: Transfer the custard into an airtight container and refrigerate. It will keep for 5 to 7 days. Before serving cold, whisk the custard well, or gently reheat on the stove while stirring.
Notes
- For milk alternatives, unsweetened almond, oat, or coconut milk can be used as a substitute for soy milk, though texture and flavor may vary slightly.
- Ensure consistent whisking to avoid lumps and prevent the custard from sticking or burning.
- The custard can be used as a dessert topping, filling, or enjoyed on its own, warm or chilled.
- Always remove the vanilla pod before cooling to avoid an overly strong flavor or bitterness.
