How to Make Homemade Vegan Custard
This simple homemade vegan custard (The Veg Space) is super-simple to make, with just a few ingredients (plant milk/cream, sugar and vanilla). Plus turmeric to make it yellow (not too much or you’ll make curry custard!)
Keep custard away from pets, due to plant milk, nutmeg etc. Read more on food safety for people and pets.
Once you’ve mastered the basic recipe, you can vary things up. You can stir through melted squares of chocolate to make chocolate custard, turn it into a boozy custard for Christmas puddings with a little rum. Or even add more cornflour to make a vegan pastry cream, to pipe onto fancy cakes.
Oat or soy milk make the best thick creamy custards (don’t use rice milk!). Sweetened soymilk means you won’t have to use too much sugar either.
Did you know that custard is most popular in China? Apparently people living there go crazy for this dessert. It’s also popular in Italy, where people often eat custard-filled pastries for breakfast.
Homemade Vegan Brandy Custard
This vegan brandy custard (Doves Farm) uses sugar, vanilla and plant milk with cornflour, then adds in some brandy for festive recipes (you can sub with spiced rum, if preferred).
Just Wholefoods Vanilla Custard Powder
Natural Vanilla Custard Powder is the next best thing, if you don’t want to make homemade custard from scratch. Just mix with plant milk and natural sweetener, then thicken on the hob, and pour over your favourite desserts or vegan jelly. 1 pack (100g) makes 5 pints (20 servings).
Made with real vanilla and natural colours of curmeric (turmeric) and annatto.
Homemade Vegan ‘egg custard’ Tart
This vegan custard tart (Rainbow Nourishments) is a healthier plant-based and animal-kind version of one of England’s favourite sweet snacks. Also popular in Portugal, egg custard is also apparently the favourite food in China!
Keep fresh dough away from children and pets.
After making your 3-ingredient shortcrust pastry (to avoid palm oil in ready-made versions), you make the filling with coconut cream, cornflour and a little turmeric (not too much, you don’t want curry egg custard!) A little kala namak (Indian black salt) gives things an eggy flavour and smell.
Then of course the dish is sweetened up with plant milk, vanilla (use real, not fake) and sugar (or maple syrup). You can use this filling to make Anthea’s vegan vanilla slice. Make your own vegan puff pastry to avoid palm oil in ready-made versions.
