Vegan Custard Recipe (2024)

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This silky smooth vegan custard recipe is a delicious creamy French vanilla pastry cream orcrème pâtissière. Made with plant milk and infused with a touch of vanilla, without eggs, dairy-free, gluten-free, quick and easy to make.

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Vegan Custard

The stuff of Napoleons, eclairs, doughnuts and creampuffs, or simply to be enjoyed chilled topped with fresh berries much like a pudding. It would also be nice in a summery tart spiked with lemon or topped with chocolate shavings; alongside a croissant and espresso or slathered over the top of this divine chocolate sheet cake.

About the Ingredients

  • Plant Based Milk – I like using our creamy homemade cashew milk or a combination of it with pure coconut milk. This will yield a neutral flavor profile with the perfect level of richness. If you fancy a coconut flavor by all means go fully with coconut milk.
  • Cornstarch – Used as a thickening agent for a silky texture that sets in no time for a thicker version of Creme anglaise. Alternatively you can use tapioca or arrowroot, however please consider that has a stretchy texture which could bother some people.
  • Vanilla – Go for pure vanilla extract, a little bit goes a long way. For a special occasion and if available, treat yourself by using vanilla seeds from the inside of the vanilla bean pod. Divine!
  • Sweetener – Use between 1/3 cup to 1/2 cup maple syrup or agave for a healthier option or 1/3 cup granulated sugar.
  • Turmeric – just a tiny little pinch to add a golden hue to the color of the cream. Absolutely optional and has no effect on flavor if you stick to the 1/8 teaspoon or so.

Tips + FAQ

  • Cooling Down – to keep a smooth texture make sure to continue whisking a few times while the custard cools down. Transfer to a pyrex dish and cover the top with plastic wrap. Makes sure the plastic wrap is layered tightly over the custard itself (not the top of the container) to prevent a dry skin to form.
  • Lumpy Texture? – If upon serving you find there are lumps in your custard, you can manually whisk it, run it in the blender or food processor until combined, or blitz it with an immersion blender a few times.
  • Can I bake this inside a pie crust? Yes absolutely, follow the recipe below and simmer the custard until it starts to thicken. Fill a pie shell and bake for 30 minutes or so until the pie is cookedthrough.
  • Make Napoleons – Defrost a 9×9 sheet of vegan puff pastry according to box directions. Preheat oven to 400″F. Roll out the pastry sheet on a parchment lined baking sheet, pierce with a fork and cut in half lengthwise. Bake in the preheated oven for 15-20 minutes until lightly golden brown. Remove from the oven and allow to cool. Carefully separate the top and the bottom of the pastry and spread the custard cream on the bottom half. Top with the other piece of pastry and refrigerate until ready to serve. Slice into squares with a serrated knife, dust with powder sugar all over the top and enjoy!

Flavor Variations

  • Pistachio – Go for a Sicilian flair by adding 1/2 cup or so of shelled and roasted pistachio to the plant milk. Process in the blender until smooth and creamy then follow the original recipe (must omit turmeric in this case).
  • Lemon – If you are after a zesty citrusy flavor then adding lemon zest would spike the custard nicely. Use the zest (or lemon peel) from 1 lemon and work your way up from there.
  • Chocolate – Once your custard is set remove from heat and stir in a couple of pieces of dark chocolate until completely melted.
  • Espresso Yourself – Add a shot of freshly brewed espresso to the plant milk or 1 tablespoon of instant coffee.

On Storage

This dairy-free custard keeps well in the fridge up to a week covered tightly with plastic wrap to prevent any skin from forming over the top. If you find any lumps have formed throughout just make sure to stir / whisk it well before serving. Freezing is not recommended.

how to make vegan custard pastry cream

Vegan Custard Recipe (8)

Vegan Custard (Pastry Cream)

This silky smooth vegan custard recipe is a delicious creamy French pastry cream made with plant milk and infused with a touch of vanilla. Made without eggs, dairy-free, gluten-free, quick and easy to make.

Print Recipe

Prep Time:5 minutes mins

Cook Time:5 minutes mins

Total Time:10 minutes mins

Ingredients

  • 2 cups cashew milk
  • 1/3 cup maple syrup agave or granulated sugar (+ more to taste)
  • 2 tsp vanilla extract or the seeds from 1 vanilla bean
  • 4-5 Tbsp cornstarch (use 4 Tbsp for creamier texture and 5 for a thicker more firm result)
  • 1/8 tsp turmeric optional for color

US Customary - Metric

Instructions

  • In a medium saucepan whisk together the milk, sweetener, cornstarch and turmeric. Bring to a simmer and continue whisking for a few minutes until thickened. (It's important to add the cornstarch to the cold milk to avoid lumps; if added to hot liquid it will make little lumps instantly).

    2 cups cashew milk, 1/3 cup maple syrup, 4-5 Tbsp cornstarch, 1/8 tsp turmeric

  • Stir in the vanilla extract or seeds, remove from heat and allow to cool. During the cooling process make sure to stir a few times to prevent any lumps from forming.

    2 tsp vanilla extract

  • Transfer the custard to a heat proof glass bowl and whisk well again until smooth. Line the top with plastic wrap or parchment paper to prevent the top from forming a skin. Alternatively just assemble some Napoleons and refrigerate between puff pastry sheets.

Notes

Flavor Variations

  • Pistachio - Go for a Sicilian flair by adding 1/2 cup or so of shelled and roasted pistachio to the plant milk. Process in the blender until smooth and creamy then follow the original recipe (must omit turmeric in this case).
  • Lemon - If you are after a zesty citrusy flavor then adding lemon zest would spike the custard nicely. Use the zest (or lemon peel) from 1 lemon and work your way up from there.
  • Chocolate - Once your custard is set remove from heat and stir in a couple of pieces of dark chocolate until completely melted.
  • Espresso Yourself - Add a shot of freshly brewed espresso to the plant milk or 1 tablespoon of instant coffee.

Make Napoleons

  1. Defrost a 9x9 sheet of vegan puff pastry according to box directions. Preheat oven to 400"F. Roll out the pastry sheet on a parchment lined baking sheet, pierce with a fork and cut in half lengthwise. Bake in the preheated oven for 15-20 minutes until lightly golden brown. Remove from the oven and allow to cool.
  2. Carefully separate the top and the bottom of the pastry and spread the custard cream on the bottom half. Top with the other piece of pastry and refrigerate until ready to serve. Slice into squares with a serrated knife, dust with powder sugar all over the top and enjoy!

Nutrition

Calories: 66kcal | Carbohydrates: 14g | Protein: 0.02g | Fat: 1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.3g | Sodium: 42mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 8g | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 0.1mg

Course: Dessert

Cuisine: French

Keyword: Vegan Custard

Servings: 8 people

Calories: 66kcal

Author: Florentina

Vegan Desserts

Vegan Custard Recipe (2024)

FAQs

What is vegan custard made of? ›

What is vegan custard? Custard is usually thickened by the coagulation of egg protein, generally made by combining the egg yolks with milk and sugar. Our vegan version uses cornstarch as a thickening agent, a tiny bit of turmeric for colour, and plant milk – such as soy, almond or coconut – to replace dairy milk.

What is a substitute for eggs in custard? ›

Cornstarch, potato starch, arrowroot powder, and tapioca starch can all be used as egg replacements when whisked with water into a smooth paste. For one egg, use two tablespoons of your desired starch mixed with three tablespoons of water.

What are common mistakes making custard? ›

Experts Reveal 12 Big Custard Mistakes You're Probably Making
  1. Not Knowing The Difference Between Starch-Thickened And Egg-Thickened Custards. ...
  2. Not Knowing The Difference Between Stovetop And Baked Custards. ...
  3. Adding The Eggs To Your Custard Too Quickly. ...
  4. Overcooking Custard. ...
  5. Cooking Custard At Too High A Temperature.
May 5, 2024

What ingredient makes the custard thicker? ›

Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.

What are the 4 components of custard? ›

Custard
A bowl of crème anglaise custard, dusted with nutmeg
CourseDessert
Main ingredientsMilk or cream, egg yolks, sugar, vanilla
Cookbook: Custard Media: Custard

What are the 3 types of custard and their ingredients? ›

There are three main varieties of custard: baked custard, stirred custard, and steamed custard. The first two are both popular in Western cuisine. Baked custard is typically firmer and made with whole eggs, while stirred custards can be much runnier and often only contain the yolks.

What is the best milk substitute for custard? ›

“We've found soya milk – its natural sweetness and texture – works best for either pouring or setting custard,” says Vanderlyle's Rushmer. Use cornflour or – “even better” – Bird's custard powder to thicken it. (Bird's powder is not made with animal products, but it is manufactured where they are present.

What can I use instead of custard? ›

The following is our list of the top substitutes for custard powder.
  • #1. Cornstarch And Vanilla Extract.
  • #2. Arrowroot Powder.
  • #3. Wheat Flour.
  • #4. Cornflour.
  • #5. Instant Pudding Mix.
  • #6. Tapioca Powder.
  • #7. Water Chestnut Flour.
Mar 18, 2024

How to make custard without scrambling the eggs? ›

Add the milk in 1/2-cup increments to bring the temperature of the eggs up gradually while whisking. Tip: Whisking the eggs with sugar helps, too. Now you can add the tempered eggs to the hot milk without worrying that the eggs will curdle or scramble. Keep stirring over medium heat as the custard thickens.

Why should you not boil custard? ›

Custard, a creamy blend of eggs, milk, and sugar, is integral to many desserts, from crème brûlée to ice cream. Boiling custard leads to curdling, resulting in a grainy texture and loss of flavor. Proper preparation involves slow heating, avoiding overcooking.

Why does my custard turned into scrambled eggs? ›

Custard tends to scramble once the heat gets involved and can therefore prove tricky to master. You'll know your custard has scrambled once the mixture turns lumpy. This often happens as a result of overheating your liquid. But while curdled custard may seem like a lost cause, it doesn't have to be.

Why does custard turn yellow? ›

Custard is made with egg yolks, which are yellow. This gives proper custard (or Crème anglaise) its pale yellow colour. Instant custards or pre-made custards are coloured using additive such as Curcumin and Annatto.

What do the French call custard? ›

Crème anglaise (French: [kʁɛm ɑ̃glɛz]; French for 'English cream'), custard sauce, pouring custard, or simply custard is a light, sweetened pouring custard used as a dessert cream or sauce.

How is custard made from scratch? ›

🔪 How to make Custard

In a jug, mix the egg yolks, cornflour, sugar and vanilla extract. Pour the hot cream/ milk over the egg mixture, slowly, whilst stirring constantly, then pour back into the pan and heat gently while stirring with the whist, until thick and creamy.

Why does my custard taste powdery? ›

If it tastes like flour you didn't cook it long enough. That's all. That's a very common problem as pastry cream starts out as a liquid but, as it cooks, quickly escalates to the thickness of wallpaper paste. When that happens people freak out as it's now very, very easy to scorch.

What is custard made up of? ›

custard, mixture of eggs, milk, sugar, and flavourings which attains its consistency by the coagulation of the egg protein by heat. Baked custard contains whole eggs, which cause the dish to solidify to a gel.

Are any custard creams vegan? ›

For you plant-powered custard cream fiends, there are plenty of vegan alternatives. A few of our favourites include: Morrison's free-from custard creams. Love More custard creams.

Can you buy dairy free custard? ›

Deliciously dairy free, Alpro Vanilla custard is just perfect on its own, too, hot or cold. Seconds anyone? Water, Sugar, Hulled SOYA beans (6%), Thickeners (Modified tapioca starch, Carrageenan), Calcium (Tri-calcium phosphate), Flavouring, Sea salt, Curcuma extract, Vitamins (Riboflavin (B2), B12, D2).

What's the difference between egg pudding and custard? ›

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.

References

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