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It was my husband that first got me thinking about making my own Homemade Vegan Custard. He asked how easy I thought it would be to create my own instant custard powder? Hence, this recipe includes an option to make your own vegan custard powder to keep for later. Two recipes for the price of one (erm, for free!)
If you’ve clicked thinking ‘WOW, what is that amazing looking pudding under the custard’, then you’re in luck. The recipe can be found here Gluten Free Self Saucing Chocolate Pudding.
What instant custard powders are vegan?
The two main custard powders on the market here in the UK are Birds® Original Custard Powder and Just Whole Foods Vanilla Custard Powder.
Birds® does have a may contain warning on the label for MILK. This is because it is made in the same factory as milk containing products. So this is not suitable for anyone with a dairy allergy. But if you are vegan with no medical dietary needs this is fine.
Just Whole Foods* is safe for both vegans and people with milk allergies as it does not declare any may contains.
If you want to find out more, I write about here in my Guide to Quick and Easy Dairy Free Custard.
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How easy is it to make your own vegan custard?
Making your own vegan custard from scratch is really easy. As with many of my recipes I’m almost embarrassed to post the method but I have to remind myself, you may not know what I know!
To make enough homemade vegan custard for two people I use 1 table spoon of cornflour (corn starch) 2 tablespoons of caster sugar, vanilla paste to flavour and 200-250ml dairy free milk.
To make the custard you simply combine the sugar, flour and vanilla in a small saucepan then add a dash of ‘milk’ to make a paste. Next you add enough milk to make a custard liquid whisking the whole time to prevent lumps.
Gently heat the raw custard until it thickens to your desired consistency, adding a little more ‘milk’ if required.
How to make vegan custard powder?
Making your own vegan custard powder is super simple but there is a trick if you want it ready flavoured with vanilla.
To make the custard powder base you need cornflour and sugar.
Next you need to think about the flavouring. Vanilla flavouring comes in several different forms; vanilla flavour, vanilla extract, vanilla paste, vanilla sugar and finally vanilla pods. I write more about different types of vanilla below to give you an idea of the differences.
I use a combination of Vanilla Sugar and Vanilla paste in my vegan custard recipe.
Making a batch load of vegan custard powder
To make a jar* of quick and easy vegan custard powder you need three ingredients, four if you want to add colour.
10 tablespoons cornflour (cornstarch)
5-10 tablespoons caster sugar (if you only add the 5tbsp you can more later to taste)
1 vanilla pod split in half and seeds removed
method:
Add the sugar and cornflour to the jar, pop the lid on and shake it up.
Add the vanilla seeds – try to add them in tiny parts not one big clump.
Shake the jar (with lid on!) again and that’s it, you now have quick and easy vegan custard powder.
TOP TIP: this will make a creamy coloured custard much like Tesco Finest Vanilla Custard, if you want a warm yellow colour you can add a tiny drop of food colouring or turmeric powder or (preferably) turmeric oil extract.
Alternatively, add all the ingredients to a blender and whisk up to combine. It’s advised to do this if using vanilla bean paste otherwise you can end up with clumps of vanilla and you want the flavour to be spread across the custard powder.
Finally decant the powder into your container and seal ready for when you need it. To make custard for one person allow 2 tablespoons of instant powder to 125-150ml ‘milk’ and cook as directed in recipe below.
What type of vanilla to use
Vanilla flavouring – is the cheapest version and is made artificially to taste like vanilla without actually being vanilla. Great for simple cupcakes.
Vanilla extract – is more expensive as it’s a filtered extract taken from processed and pressed vanilla pods. Perfect for larger cakes and bakes
Vanilla paste – is more expensive than extract, it’s a concentrated glue consistency paste dark brown in colour and full of delicious vanilla seeds. Great for vanilla desserts and ice creams.
Vanilla pods – the queen of vanilla products and the most expensive at around £6 for two pods. However, used wisely these pods can be used to flavour other ingredients to use at a later date. Ideal for vanilla desserts and ice creams where cost is no issue.
Vanilla sugar – add some sugar to a 500ml/1l Kilner jar and pop in your vanilla pod (you can do this if you’ve removed the seeds for another recipe with the remaining pod shell). You end up with a deep vanilla flavoured sugar. Amazing for all cakes, bakes, over pancakes, in coffee – the list is endless.
Can’t be bothered with the faff of making your own instant custard powder? No problem, I have a recipe how for Quick and Easy Dairy Free Custard using a shop bought custard powder. It’s also vegan, assuming you use the right milk but I do talk about may contains in the post.
I have an account with The Vegan Kind and do most of my dairy free and vegan shopping when it comes to stocking up for ingredients. Buying in bulk is cheaper and you get points for purchases too. If you use the link I get a few pennies as I am now an affiliate for TVK. They also have heaps of gluten free products too so well worth a look if you and your family have complex dietary needs.
Great Puddings to go with Custard
Here are a few gluten free pudding idea below, but how about 50, that’s right, here my collection of 50 Delicious Homemade Gluten Free Puddings and Desserts for you to browse and take inspiration from.
Homemade Vegan Custard Recipe
If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.
Homemade Vegan Custard Recipe
Equipment
- medium saucepan
- 500 ml glass jug for microwave method
Ingredients
- 1 tbsp cornflour/cornstarch level for runny, heaped for thick custard
- 250 ml dairy free milk I used soya milk
- 2 tbsp caster sugar or less if you wish
- 1 tsp vanilla bean paste you can use vanilla extract to save pennies
Instructions
For the hob method
- In a medium saucepan, add the tablespoon(s) of cornflour/corn starch, the tablespoon(s) of sugar, vanilla paste or extract and stir with a wooden spoon or whisk to combine.
- Add 2 tablespoons of the milk alternative you plan to use and mix to make a thick paste.
- Gradually add the rest of the 'milk' stirring/whisking continuously until you've add all the milk.
- Now, turn on the heat and begin to stir. As the custard warms the colour will change to an off white creamy colour and the wet liquid will become more silky.
- NOTE: if you desire a neon yellow custard then add a drop of colouring but I don't think it's necessary.
- Remove from the heat once the required thickness is achieved.
For the microwave method
- Repeat steps 1-3 but in a medium sized jug
- Pop the custard in the microwave and heat on max power for 1 minute. Remove and stir. Repeat this again and possibly a third time until the custard has thickened to the desired consistency.
Notes
Making a batch load of vegan custard powder
To make a batch of instant vegan custard powder I normally make enough for approximately three occasions so that’s 6 individual portions. I keep my powder in an airtight container in a cool cupboard.- 3 heaped tbsp cornflour
- 6 heaped tbsp sugar (ideally vanilla sugar)
- 3 tsp vanilla bean paste (or seeds from a vanilla pod if you can afford it)
Nutrition
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