I decided it was about time I got around to creating a recipe for classic, creamy vegan custard. Traditional custard relies heavily on eggs for flavor and thickness. That’s not a problem though! Cornstarch worked really well for replacing eggs in my vegan custard pie recipe, so I modified that one a bit to create the rich and creamy dairy-free custard you see here. I also added a pat of vegan butter to supply richness. It turned out absolutely scrumptious, and just as good (or better!) as the custard I loved so much growing up. Variation: For chocolate custard, add a few tablespoons of cocoa powder.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: The recipe calls for a generous amount of cornstarch to make a thick custard. If you prefer a softer custard (pudding consistency), use less. At this point you can let your vegan custard cool for a bit. When it’s just warm to the touch, you can transfer it to serving containers if you’d like, or leave it in the pot to continue cooling there. Either way, place a sheet of plastic over it, right in contact with it to prevent a skin from forming. The custard will continue to thicken as it cools. If it gets clumpy, simply whisk it vigorously until it smooths out. Your vegan custard is all set! Incorporate it into a recipe, use it to fill cakes, pies, tarts, pastries, or enjoy it on it’s own. I like mine topped with some vegan whipped cream and berries!
More Vegan Puddings
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