Vegan Custard
Silky smooth with light vanilla flavors, this 4-ingredient Vegan Custard recipe is a must-have filling for vegan donuts, cakes, cream puffs, and more. No coconut needed and it’s easy to make in just 10 minutes!
Servings: 12 servings
Calories: 80kcal
Ingredients
- 2 1/2 cups oat milk, full fat I used Oatly barista
- 1/2 cup cornstarch
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
- Whisk the plant milk and cornstarch in a measuring cup or bowl until smooth.
- To a medium pot, add the sugar and plant milk/cornstarch.
- Turn the heat to medium, and whisk until smooth. Bring to a simmer and continue whisking for about 5 minutes, until thickened.
- Remove from heat and stir in the vanilla.
- Place in a bowl with saran wrap to avoid a film. Let cool. If it's too thick, add 1/4-1/2 cup more oat milk. This is a personal preference, whether you like it runny or thicker.
- Once cool, if it is clumpy at all, use an immersion blender or regular blender until smooth. Then use wherever you'd like. Store in the refrigerator for 2-3 days.
Notes
- You may use another milk if you'd like. A richer milk with fat is going to be best, like soy milk if you don't want to use oat milk. You can use canned coconut milk but it will taste a bit like coconut and be thicker.
- If you need to substitute the sugar, you could likely add a few tablespoons of pure maple syrup instead, for a less sweet custard. Or use coconut sugar, but the custard will be brownish.
- Chocolate Pastry Cream - Add 2 tablespoons of cocoa powder to the pot along with the sugar and milk/cornstarch, then stir in about 6 ounces of vegan chocolate when you add the vanilla.
Nutrition
Serving: 1of 12 servings | Calories: 80kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Sodium: 24mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 103IU | Calcium: 72mg | Iron: 0.4mg