Homemade Vegan Custard Recipe

Gluten Free Self Saucing Chocolate Pudding by Glutarama

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Homemade Vegan Custard Recipe

A quick guide to making dairy free, egg free vanilla custard using just three ingredients to make a vegan custard powder. Simply add your favourite dairy free alternative milk and you're ready to enjoy with a delicious gluten free and vegan pudding (Self Saucing Chocolate Pudding used as serving suggestion) This recipe makes enough custard for two people.

Prep Time5

Cook Time5

Total Time10

Course: Dessert

Cuisine: Dairy Free, Vegan

Keyword: Custard, Dairy Free, Easy, Egg Free, Gluten Free, Quick, Simple, Vanilla, Vegan

Servings: servings

Calories: 125kcal

Author: Glutarama

Equipment

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

Metric - US Customary

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)

Add all the ingredients to a blender and whisk up to combine. It's advised to do this is 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 Tupperware 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.

Nutrition