Description
This smooth and creamy vegan custard is a perfect dairy-free alternative for a delightful dessert accompaniment or a comforting treat on its own. Made with unsweetened soy milk, cornstarch, and natural vanilla, it delivers a rich flavor and satisfying texture without any animal products.
Ingredients
Main Ingredients
- 520 ml unsweetened soy milk (see notes for possible swaps)
- 100 g granulated sugar (see notes)
- 45 g cornstarch
- 1 vanilla pod
- ¼ teaspoon sea salt
Instructions
- Prepare the Mixture: In a saucepan, combine the soy milk, sugar, and cornstarch. Whisk thoroughly to eliminate any lumps for a perfectly smooth base. Slice the vanilla pod lengthwise and scrape out the seeds, then add both the seeds and the pod to the saucepan.
- Cook the Custard: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring continuously with a whisk and occasionally with a rubber spatula to prevent sticking or burning. Continue cooking for about 5 minutes until the custard thickens, indicating the cornstarch is fully cooked. Then, remove the pan from heat and carefully take out the vanilla pod. Stir in the sea salt evenly.
- Cool the Custard: Transfer the custard into a bowl and cover it tightly with cling film to avoid creating a skin on the surface. Let it rest at room temperature for 10 minutes, then refrigerate for at least one hour to cool completely before serving. Alternatively, serve it warm as a luscious pouring custard over your favorite desserts.
- Storage Instructions: Store any leftover custard in an airtight container in the refrigerator. It will keep well for 5 to 7 days. Before serving chilled custard, whisk gently to restore creaminess or warm it slowly on the stove while stirring.
Notes
- You can substitute soy milk with other plant-based milks such as almond or oat milk, but soy milk provides the best texture.
- Adjust the sweetness by varying the amount of granulated sugar based on your preference.
- Make sure to whisk well to prevent lumps and achieve a smooth custard.
- Covering the custard with cling film directly on the surface helps prevent a skin from forming.
