Vegan custard cream
Today I am sharing a recipe for a mouth-watering vegan custard. You can use this eggless custard just like the classic custard for a tart, or you can enjoy it by the spoonful or to fill these delicious vegan strawberry pastries which you see below.
Why you'll love this smoked tofu recipe
- Without animal products: this vegan custard is without eggs and cow's milk.
- Versatile: you can flavour your custard with lemon zest for a lemon custard.
- Super easy: this cream is simple and without complicated preparation steps. You won't have to resort to the bimby for this recipe!
Here are all the ingredients you'll need
You only need a few simple ingredients for this recipe, and even cooking time is no more than 10-15 minutes:
- 400 g soya milk I used the one without sugar but also with will do
- 150 g coconut milk
- 50 g corn starch (Maizena)
- 4 tsp sugar
- 10 drops vanilla extract - for a tasty vanilla custard
- 1 pinch turmeric to give the custard its yellow colour
Pro tip - how to avoid lumps
It can often happen that once the custard has cooled, it contains lumps that are unattractive and very annoying. By following these simple steps, you will be able to obtain a custard without lumps:
Once you have reached the right cream consistency, you will have to keep stirring your cream until it reaches room temperature. To speed up this process, you can put the pot in a bowl or sink with cold water.
Storage tips
You can store your vegan custard inside an airtight container in the fridge for up to 2-3 days.
Now that you have all the information you need to prepare this wonderful burgers, all you have to do is get to work. Have fun in the kitchen!
Vegan custard cream
Ingredients
- 400 g 13.07 fl oz soy milk I used the one without sugar but even with will be fine
- 150 g 4.9 fl oz coconut milk
- 50 g cornstarch (Maizena)
- 4 tsp sugar
- 10 drops vanilla concentrate
- 1 pinch turmeric To give the yellow color
Instructions
- Put all ingredients in a bowl and mix with a whisk making sure there are no lumps.
- Turn the heat on medium-low while continuing to stir.
- After a few minutes the cream will begin to thicken. Let it thicken until it is almost the perfect consistency.
- To speed up the cooling time and prevent lumps from forming, soak the pot in cold water and keep stirring until the cream comes to room temperature.
- You can store your custard in the refrigerator for 3-4 days.
Notes
- If after adding a pinch of turmeric your liquid does not turn out yellowish, don't despair! Everything is under control. In fact, the yellow will come out while the custard is cooking.
- To know if the custard is ready, you can try using this method: dip a spoon or ladle into the custard and then run a finger over where the custard is. If the custard on your ladle/spoon remains separate from the passage of your finger, the custard is ready.
How to use this vegan custard
Custard is very versatile so let your imagination run wild. It can be used as a filling for cream puffs, cannoncini, millefeuilles or tarts. But I certainly won't be the one to stop you from simply dipping cookies in it!!!
Here are some of my recipes:
- Strawberry pastries
- As an accompaniment to this strawberry galette
Have you tried making this recipe? Let me know how you found it in the comments or send me a photo of your creation on Instagram where you can stay updateds on all new recipes. If you'd like you can also tag me in your stories at @luvvelovesfood.
See you soon!
This does not go into the stomach because it goes directly to the heart ❤️