Vegan Custard Recipe (2024)

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This silky smooth vegan custard recipe is a delicious creamy French vanilla pastry cream orcrème pâtissière. Made with plant milk and infused with a touch of vanilla, without eggs, dairy-free, gluten-free, quick and easy to make.

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Vegan Custard

The stuff of Napoleons, eclairs, doughnuts and creampuffs, or simply to be enjoyed chilled topped with fresh berries much like a pudding. It would also be nice in a summery tart spiked with lemon or topped with chocolate shavings; alongside a croissant and espresso or slathered over the top of this divine chocolate sheet cake.

About the Ingredients

  • Plant Based Milk – I like using our creamy homemade cashew milk or a combination of it with pure coconut milk. This will yield a neutral flavor profile with the perfect level of richness. If you fancy a coconut flavor by all means go fully with coconut milk.
  • Cornstarch – Used as a thickening agent for a silky texture that sets in no time for a thicker version of Creme anglaise. Alternatively you can use tapioca or arrowroot, however please consider that has a stretchy texture which could bother some people.
  • Vanilla – Go for pure vanilla extract, a little bit goes a long way. For a special occasion and if available, treat yourself by using vanilla seeds from the inside of the vanilla bean pod. Divine!
  • Sweetener – Use between 1/3 cup to 1/2 cup maple syrup or agave for a healthier option or 1/3 cup granulated sugar.
  • Turmeric – just a tiny little pinch to add a golden hue to the color of the cream. Absolutely optional and has no effect on flavor if you stick to the 1/8 teaspoon or so.

Tips + FAQ

  • Cooling Down – to keep a smooth texture make sure to continue whisking a few times while the custard cools down. Transfer to a pyrex dish and cover the top with plastic wrap. Makes sure the plastic wrap is layered tightly over the custard itself (not the top of the container) to prevent a dry skin to form.
  • Lumpy Texture? – If upon serving you find there are lumps in your custard, you can manually whisk it, run it in the blender or food processor until combined, or blitz it with an immersion blender a few times.
  • Can I bake this inside a pie crust? Yes absolutely, follow the recipe below and simmer the custard until it starts to thicken. Fill a pie shell and bake for 30 minutes or so until the pie is cookedthrough.
  • Make Napoleons – Defrost a 9×9 sheet of vegan puff pastry according to box directions. Preheat oven to 400″F. Roll out the pastry sheet on a parchment lined baking sheet, pierce with a fork and cut in half lengthwise. Bake in the preheated oven for 15-20 minutes until lightly golden brown. Remove from the oven and allow to cool. Carefully separate the top and the bottom of the pastry and spread the custard cream on the bottom half. Top with the other piece of pastry and refrigerate until ready to serve. Slice into squares with a serrated knife, dust with powder sugar all over the top and enjoy!

Flavor Variations

  • Pistachio – Go for a Sicilian flair by adding 1/2 cup or so of shelled and roasted pistachio to the plant milk. Process in the blender until smooth and creamy then follow the original recipe (must omit turmeric in this case).
  • Lemon – If you are after a zesty citrusy flavor then adding lemon zest would spike the custard nicely. Use the zest (or lemon peel) from 1 lemon and work your way up from there.
  • Chocolate – Once your custard is set remove from heat and stir in a couple of pieces of dark chocolate until completely melted.
  • Espresso Yourself – Add a shot of freshly brewed espresso to the plant milk or 1 tablespoon of instant coffee.

On Storage

This dairy-free custard keeps well in the fridge up to a week covered tightly with plastic wrap to prevent any skin from forming over the top. If you find any lumps have formed throughout just make sure to stir / whisk it well before serving. Freezing is not recommended.

how to make vegan custard pastry cream

Vegan Custard Recipe (8)

Vegan Custard (Pastry Cream)

This silky smooth vegan custard recipe is a delicious creamy French pastry cream made with plant milk and infused with a touch of vanilla. Made without eggs, dairy-free, gluten-free, quick and easy to make.

Print Recipe

Prep Time:5 minutes mins

Cook Time:5 minutes mins

Total Time:10 minutes mins

Ingredients

  • 2 cups cashew milk
  • 1/3 cup maple syrup agave or granulated sugar (+ more to taste)
  • 2 tsp vanilla extract or the seeds from 1 vanilla bean
  • 4-5 Tbsp cornstarch (use 4 Tbsp for creamier texture and 5 for a thicker more firm result)
  • 1/8 tsp turmeric optional for color

US Customary - Metric

Instructions

  • In a medium saucepan whisk together the milk, sweetener, cornstarch and turmeric. Bring to a simmer and continue whisking for a few minutes until thickened. (It's important to add the cornstarch to the cold milk to avoid lumps; if added to hot liquid it will make little lumps instantly).

    2 cups cashew milk, 1/3 cup maple syrup, 4-5 Tbsp cornstarch, 1/8 tsp turmeric

  • Stir in the vanilla extract or seeds, remove from heat and allow to cool. During the cooling process make sure to stir a few times to prevent any lumps from forming.

    2 tsp vanilla extract

  • Transfer the custard to a heat proof glass bowl and whisk well again until smooth. Line the top with plastic wrap or parchment paper to prevent the top from forming a skin. Alternatively just assemble some Napoleons and refrigerate between puff pastry sheets.

Notes

Flavor Variations

  • Pistachio - Go for a Sicilian flair by adding 1/2 cup or so of shelled and roasted pistachio to the plant milk. Process in the blender until smooth and creamy then follow the original recipe (must omit turmeric in this case).
  • Lemon - If you are after a zesty citrusy flavor then adding lemon zest would spike the custard nicely. Use the zest (or lemon peel) from 1 lemon and work your way up from there.
  • Chocolate - Once your custard is set remove from heat and stir in a couple of pieces of dark chocolate until completely melted.
  • Espresso Yourself - Add a shot of freshly brewed espresso to the plant milk or 1 tablespoon of instant coffee.

Make Napoleons

  1. Defrost a 9x9 sheet of vegan puff pastry according to box directions. Preheat oven to 400"F. Roll out the pastry sheet on a parchment lined baking sheet, pierce with a fork and cut in half lengthwise. Bake in the preheated oven for 15-20 minutes until lightly golden brown. Remove from the oven and allow to cool.
  2. Carefully separate the top and the bottom of the pastry and spread the custard cream on the bottom half. Top with the other piece of pastry and refrigerate until ready to serve. Slice into squares with a serrated knife, dust with powder sugar all over the top and enjoy!

Nutrition

Calories: 66kcal | Carbohydrates: 14g | Protein: 0.02g | Fat: 1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.3g | Sodium: 42mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 8g | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 0.1mg

Course: Dessert

Cuisine: French

Keyword: Vegan Custard

Servings: 8 people

Calories: 66kcal

Author: Florentina

Vegan Desserts

Vegan Custard Recipe (2024)

FAQs

What is vegan custard made of? ›

What is vegan custard? Custard is usually thickened by the coagulation of egg protein, generally made by combining the egg yolks with milk and sugar. Our vegan version uses cornstarch as a thickening agent, a tiny bit of turmeric for colour, and plant milk – such as soy, almond or coconut – to replace dairy milk.

What is a vegan egg substitute for custard? ›

Cashews. Raw cashews, soaked and ground to a VERY SMOOTH cream, have very similar properties - high in fat and protein - to whipped egg yolks making it one of my favorite ways to make custards like Pot de Creme.

What are the 3 types of custard? ›

3 Varieties of Custard

There are three main varieties of custard: baked custard, stirred custard, and steamed custard. The first two are both popular in Western cuisine. Baked custard is typically firmer and made with whole eggs, while stirred custards can be much runnier and often only contain the yolks.

Can vegans eat custard powder? ›

There Are Plenty of Vegan Custard Options

If you are going down the powder route, using traditional custard powder (such as Bird's) that requires the addition of milk, is the way forward – though of course be sure to use plant-based milk.

What's the difference between egg pudding and custard? ›

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.

What are the 4 components of custard? ›

Combine milk, eggs, sugar and gentle heat and one of our most treasured comfort food appears.

What do vegans use to bind instead of eggs? ›

Ground flax seeds

One of the most popular egg substitutes in vegan baking is a flax egg. This is made by combining ground (not whole) flax seeds with water and leaving to sit for 15 minutes until the mixture becomes thick, almost the same consistency as a regular egg.

What can I use in place of aquafaba? ›

If we're being technical, aquafaba actually means “bean water” so feasibly you could use the water from other cans of beans or legumes, but chickpea seems to be the one that works the best.

Where do I find aquafaba? ›

Aquafaba Powder at Whole Foods Market.

What's the difference between custard and crème brûlée? ›

The main difference between the two is that creme brulee is topped with a layer of sugar that caramelizes under a broiler or torch, resulting in a crunchy, burnt sugar topping. Egg custard does not have this additional layer of sugar, but some recipes call for a dusting of nutmeg or cinnamon.

Is custard healthier than ice cream? ›

Key takeaways. Custard contains fewer calories than ice cream, more protein, and calcium, but less fat and carbs. Custard must contain at least 1.4% egg yolk, while ice cream contains less than 1.4% egg yolk.

What's the difference between custard and crème anglaise? ›

The methodology and most of the ingredients are the same, except pastry cream incorporates flour or cornstarch and therefore needs to be boiled. This results in a much, much thicker custard. Crème anglaise on the other hand, is thickened only with egg yolks resulting in a thinner, silkier, more pourable sauce.

How is granola not vegan? ›

Is granola vegan? Not all granola is vegan, despite the fact it contains many fruits and grains. This is because honey can often be used as a sweetener and binder in granola clusters, so if on a plant-based diet, always check the label to see whether it is suitable.

What is a good egg substitute for custard? ›

Tofu is great for egg substitutions in recipes that call for a lot of eggs, such as quiches or custards. To replace one egg in a recipe, purée 1/4 cup of soft tofu. It's important to keep in mind that although tofu doesn't fluff up like eggs, it does create a texture that's perfect for “eggy” dishes.

Is there a dairy free custard powder? ›

You can easily buy vegan custard these days, and Birds custard powder is vegan if you make it with plant milk, but home made is just so much nicer than shop bought! It is also so quick to make that you can have it ready in far less time than it would take you to go to the shop to buy some!

What is custard mainly made of? ›

How is custard made? With milk or fresh pouring cream, egg yolks and sugar, and sometimes thickened with starch or egg proteins. The consistency depends mainly on the quantity of eggs or starch, the type of milk or cream and the cooking method.

What is eggless custard made of? ›

Eggless caramel custard is made with basic ingredients like milk, sugar and vanilla. The thickening ingredient used is agar agar and cornstarch. Both cooked together with milk and then baked in bain-marie to create a custard like texture. For setting the custard, the key ingredient used is agar agar.

Does all custard have gelatin? ›

Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin.

Does all custard have dairy? ›

Frozen custard is a frozen dessert that contains milk, cream, sugar, flavorings, and egg yolk. Like the U.S. regulation for ice cream, frozen custard is also required to have at least 10 percent milk fat, but also 1.4 percent egg yolks by weight.

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