Vegan Custard With Lemon & Vanilla
This silky vegan custard is delicious served with fresh fruits or alongside a sponge pudding. Unlike traditional custard, this tasty vegan version uses cornstarch as a thickening agent, turmeric for colour, and plant milk to replace dairy milk.
“This vegan lemon custard has nothing to envy to its non-vegan counterpart. It’s an easy recipe you can whip it up in 5 minutes, it’s sweet, light, and doesn’t contain any eggs or dairy. It can be eaten as a custard dessert on its own, poured on some fresh fruit, or used for cakes, pastries, pies and fruit tarts.” – Nico & Louise
Total Time: 10 minutes
Calories: 143
Servings: 6
Total Time: 10 minutes
Calories: 143
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 0.16666666666667 0.16666666666667 litre unsweetened soy milk
- 16.666666666667 16.666666666667 g cornstarch
- 21.666666666667 21.666666666667 g sugar
- 0.041666666666667 0.041666666666667 tsp turmeric
- zest of one lemon
- 0.16666666666667 0.16666666666667 tsp vanilla extract or vanilla bean paste
Method
-
In a saucepan off of the heat, whisk together the milk, cornstarch, sugar, turmeric until well combined.
-
Set the saucepan over low heat and bring to a simmer while whisking continuously. Let it boil gently for at least 1 minute to cook the starch. Keep stirring fast and vigorously to avoid any lumps. Stop when you reach your desired consistency.
-
Add your flavouring ingredient (lemon zest, vanilla extract, or both). If you use lemon zest make sure to only use the yellow part of the lemon and not the white flesh under the skin as this has a bitter taste.
-
Leave the custard to cool at room temperature. Whisk occasionally to prevent the formation of skin on the surface. If you want to cool it down faster, you can submerge the pan in cold water while whisking until the custard is cold.
