Vegan custard is super-simple to make, and the flavour is out of this world, if you splurge on a little real vanilla. This recipe for quick vegan custard (The Veg Space) will soon become a weekly staple, to top your favourite desserts. The recipe’s a simple blend of plantmilk and cream, sugar and vanilla, with a little turmeric to make it yellow (not too much or you’ll make curry custard!)
Before cooking, read up 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 with coffee, in local bars.
Homemade Vegan Brandy Custard
This vegan brandy custard (Doves Farm) uses sugar, vanilla and plantmilk with cornflour, then adds in some brandy for festive recipes (you can sub with spiced rum, if preferred).
