Vegan Custard is a lovely way to jazz up a pudding and a lovely dessert in its own right. A simple vanilla custard is great when some tart fruit is added on top – we went for Cranberries, but you could add any berry you like – Blackberries or Raspberries are nice too. We cooked the Cranberries with a little water and a teaspoon of caster sugar for about 10 minutes so they were still tart, had some shape but were soft. For fruit like Raspberries or Blueberries you can do the same, or just pop them on top as they are.
This custard is a good pouring consistency at room temperature or slightly warmed. If you want a set custard this works well when refrigerated overnight – if you want a custard that sets a bit faster then add in another 1/2 tbsp of cornflour – however it won’t be the right consistency for pouring at room temperature.
We love ginger cake – if you fancy it click the picture or the link Here.
It’s quick and easy to make, tastes delicious and kids love it!
It’s important to get the right consistency. The test is the thickness of the custard while hot – it should coat the back of a spoon. Use a teaspoon and drag it down the back of the wooden spoon. The line through the custard should hold. When it does, it’s done.
Free From: Dairy, Eggs, Soya
Easy Vegan Custard
- 1 1/2 Cup Coconut or Nut Non-Dairy Milk
- 3 tbsp Corn Flour mixed with 2 tbsp of the Cold Milk
- 1 Cup Coconut Cream
- 1/4 Cup Caster Sugar
- 1 1/2 tsp Vanilla Paste
- A pinch of Turmeric or Yellow Food Colour
- First, make your paste with the Corn Flour - Measure out the milk and then put 2 tbsp in a bowl and whisk with the Corn Flour to make a smooth paste.
- Add the cold milk and the sugar to the pan and bring to medium heat. Whisk constantly.
- Add in the coconut cream and the vanilla. Continue to whisk as the mixture bubbles away.
- A little at a time add in the Corn Flour mixture and whisk to incorporate. Keep whisking as the custard simmers nicely and thickens. Whisk in the Turmeric or Food colour. This is only to make it a bit yellow like egg custard. Leave it out if you're happy with a white custard. Simmer the custard until it covers the back of a spoon and holds its shape when you use a small spoon to draw a line through the custard. There is a picture of what this should look like in the post.
- If you're having it as a pudding then decant it into ramekins and refrigerate for 4 hours or overnight.
- Dust with icing sugar and top with fruit.
- If you are using it as a pouring custard bring it to room temperature, or warm it slightly before using.