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
Scale
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.
