If you have a soft spot for creamy, luscious desserts but want to keep things plant-based, this Vegan Vanilla Custard Recipe is your new best friend. Combining the rich, velvety texture of traditional custard with the wholesome goodness of soy milk and natural vanilla, this custard offers a perfect balance of sweetness and comfort. Whether you’re looking for an indulgent topping or a standalone treat, this recipe brings a delightfully smooth and fragrant experience to your table, all without a single drop of dairy.
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you; each component plays a critical role in crafting the perfect Vegan Vanilla Custard Recipe. From the creamy soy milk that forms the base, to the cornstarch which thickens it up just right, every element contributes to that silky mouthfeel and inviting aroma.
- 520 ml unsweetened soy milk: Provides a creamy, neutral base that’s perfect for custard and ensures a smooth texture.
- 100 g granulated sugar: Balances the subtle flavors and adds just the right amount of sweetness.
- 45 g cornstarch: The thickening agent that gives the custard its signature rich and velvety consistency.
- 1 vanilla pod: Infuses the custard with natural, aromatic vanilla flavor for that classic taste.
- ¼ teaspoon sea salt: Enhances the sweetness and deepens the overall flavor profile.
How to Make Vegan Vanilla Custard Recipe
Step 1: Combine Ingredients and Prepare Vanilla
Start by adding the soy milk, sugar, and cornstarch to a saucepan. Whisk the mixture thoroughly to eliminate any lumps, ensuring your custard will be perfectly smooth. Next, take the vanilla pod, slice it down the center, and scrape out those tiny fragrant seeds. Add both the seeds and the pod itself to the saucepan; these will release the comforting vanilla aroma as the custard cooks.
Step 2: Cook the Custard Until Thickened
Place the saucepan over medium heat and bring the mixture to a gentle simmer. As it cooks for around five minutes, keep whisking steadily to avoid any sticking or burning. You can alternate between using a whisk and a rubber spatula to scrape the bottom of the pan. The custard will start thickening noticeably once the cornstarch activates—this is your cue to remove it from the heat. Carefully fish out the vanilla pod and stir in the sea salt to round out the flavors beautifully.
Step 3: Cool and Set the Custard
To keep a lovely smooth surface, cover the custard with clingfilm pressed directly onto the surface to prevent a skin from forming. Let it cool at room temperature for about 10 minutes before transferring it to the fridge to chill for at least an hour. This resting time allows the custard to fully set and become luxuriously creamy. If you prefer, feel free to serve it warm as a pouring custard—that comforting, hot pour over pies and puddings is a real treat!
How to Serve Vegan Vanilla Custard Recipe
Garnishes
While the custard is a star on its own, adding a few thoughtful garnishes can elevate the experience. Fresh berries like raspberries or blueberries add a pop of color and tartness. A sprinkle of toasted coconut flakes or chopped nuts introduces texture and a subtle crunch. For a touch of elegance, a dusting of cinnamon or a drizzle of maple syrup can add warm, comforting layers of flavor.
Side Dishes
This custard pairs beautifully with a variety of desserts or breakfast treats. Pour it warm over freshly baked fruit crumbles, vegan cakes, or spiced apple slices. It’s also heavenly alongside pancakes, waffles, or French toast for a decadent vegan brunch. The creamy custard complements the crispy, spiced, or fruity elements perfectly, making every bite a little celebration.
Creative Ways to Present
Get creative with presentation by serving the Vegan Vanilla Custard Recipe in individual glass jars for a charming, rustic vibe. Layer it with vegan granola and fresh fruit for a delightful parfait. Alternatively, chill it until firm, then dollop it atop vegan tarts or trifles for an impressive dessert centerpiece. Whipped coconut cream can add an extra layer of indulgence and visual appeal.
Make Ahead and Storage
Storing Leftovers
Keep any leftover custard in an airtight container in the refrigerator. It stays fresh and delicious for up to 3 days, making it perfect for prepping ahead or using in multiple desserts throughout the week. Just give it a gentle stir before serving to refresh its creamy texture.
Freezing
While freezing custard can affect its texture slightly, you can freeze the Vegan Vanilla Custard Recipe in sealed containers for up to one month. Thaw it overnight in the fridge and whisk thoroughly before serving to help restore its smoothness. This is a handy option if you want to prepare it well in advance.
Reheating
If you prefer to enjoy the custard warm, gently reheat it on the stove over low heat, stirring constantly to prevent scorching. Avoid plunging it into high heat quickly, which can cause separation. Using a double boiler is a gentle way to warm custard evenly, preserving that silky consistency we all love.
FAQs
Can I use a different plant milk for this recipe?
Absolutely! While soy milk works best for creaminess and thickening, you can substitute almond, oat, or coconut milk. Just keep in mind that these alternatives may subtly alter the flavor and texture of your Vegan Vanilla Custard Recipe.
Is cornstarch the only thickener I can use?
Cornstarch is ideal for creating that smooth custard texture, but arrowroot powder or tapioca starch can work as substitutes. Just use the same quantity and monitor the cooking carefully to achieve the perfect thickening.
How can I make this custard less sweet?
If you prefer your custard less sweet, simply reduce the sugar amount by 25-50%. You can also try natural sweeteners like maple syrup or agave, but adjust quantities to taste since their sweetness levels differ.
What if I don’t have a vanilla pod? Can I use vanilla extract?
Yes, vanilla extract is a convenient alternative. Use 1 to 2 teaspoons of pure vanilla extract added after cooking to retain the flavor. The pod adds an intense, fresh aroma, but extract still provides excellent vanilla notes.
Can this custard be used in baking recipes?
Definitely! This Vegan Vanilla Custard Recipe can be incorporated into pie fillings, trifles, or layered desserts. Just make sure the custard is fully chilled for the best texture when baking or assembling desserts.
Final Thoughts
There’s something genuinely comforting about a good custard, and this Vegan Vanilla Custard Recipe nails all those cozy vibes with plant-based ingredients. It’s simple, scrumptious, and versatile enough to dress up a wide array of desserts or shine on its own. Give it a whirl—you might just find yourself making this creamy classic again and again, sharing it like a treasured secret with friends and family.
Print
Vegan Vanilla Custard Recipe
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 7 minutes
- Yield: Approximately 500 ml (about 10 servings)
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
A smooth and creamy vegan custard made with soy milk, cornstarch, and vanilla, perfect for pouring over desserts or enjoying on its own. This custard is dairy-free, easy to prepare, and delivers rich vanilla flavor with a velvety texture.
Ingredients
Custard Base
- 520 ml unsweetened soy milk
- 100 g granulated sugar
- 45 g cornstarch
- 1 vanilla pod
- ¼ teaspoon sea salt
Instructions
- Combine Ingredients: Add the soy milk, sugar, and cornstarch to a saucepan and whisk thoroughly to remove any lumps. Split the vanilla pod lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan.
- Cook the Custard: Place the saucepan over medium heat and bring the mixture to a simmer. Cook for 5 minutes, whisking constantly and occasionally scraping the sides with a rubber spatula to prevent sticking and burning. Once the mixture thickens and the cornstarch is fully cooked, remove from heat. Take out the vanilla pod and stir in the sea salt.
- Cool the Custard: Transfer the custard to a bowl and cover with clingfilm directly on the surface to prevent a skin from forming. Allow it to cool for 10 minutes at room temperature.
- Chill Before Serving: Place the bowl in the fridge and chill for at least one hour to fully set and chill the custard. Alternatively, serve warm as a pouring custard over desserts.
Notes
- You can substitute unsweetened soy milk with other plant-based milks such as almond, oat, or coconut milk for variation.
- Use a fine whisk to ensure the custard is smooth and free of lumps.
- Covering the custard with clingfilm on the surface is crucial to avoid a skin developing.
- Adjust sweetness by modifying sugar quantity according to taste.
