Name: Vegan Custard Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Vegan
Ingredients: 2 cups plant-milk (almond, oats, rice, or soy); ½ cup cornstarch; ⅓ cup sugar; ⅛ teaspoon turmeric; 1 teaspoon vanilla extract; Peel of ½ lemon (only the peel); 1 cup coconut milk (canned, full fat)

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Introduction

This vegan custard is a smooth and creamy plant-based dessert that’s quick and easy to make. Using simple ingredients like plant milk and cornstarch, it delivers a rich texture and subtle sweetness perfect for any occasion.

A close-up image of a white pot filled with a thick, smooth, yellow custard sauce, showing one layer of creamy texture with tiny black vanilla specks scattered throughout. A spoon held by a woman's hand is lifting a portion of the bright yellow custard, which drips gently back into the pot, highlighting its glossy and velvety consistency. The background features a soft focus with hints of white marbled texture underneath the pot. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups plant milk (almond, oat, rice, or soy)
½ cup cornstarch
⅓ cup sugar
⅛ teaspoon turmeric
1 teaspoon vanilla extract
Peel of ½ lemon (use a vegetable peeler to remove)

Instructions

Step 1: In a saucepan off the heat, whisk together 2 cups plant milk, ½ cup cornstarch, ⅓ cup sugar, ⅛ teaspoon turmeric, 1 teaspoon vanilla extract, and the lemon peel until smooth and free of lumps.
Step 2: Place the saucepan on medium heat and whisk continuously. Cook for 2 to 5 minutes until the mixture thickens into a creamy custard.
Step 3: To check if the custard is ready, dip a spoon into it and run your finger through the custard on the spoon (be careful, it will be hot). If the line stays clear and the custard doesn’t run back together, it’s done.
Step 4: Remove the lemon peel and take the pan off the heat.
Step 5: Keep whisking the custard for another minute off the heat; it will continue to thicken as it cools.
Step 6: Serve warm or chilled, or use it as a creamy filling for your favorite vegan desserts.

Tips & Variations

Try using coconut milk instead of some of the plant milk for a richer flavor and creamier texture.
If you prefer a sweeter custard, add more sugar to taste, but start with less and adjust gradually.
For a citrus twist, replace lemon peel with orange or lime peel.
Be sure to whisk constantly when heating to prevent lumps and burning at the bottom of the pan.

Storage

Store any leftover custard in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat with a splash of plant milk to restore creaminess, stirring constantly to avoid lumps.

How to Serve

A white bowl filled with creamy, smooth yellow custard that has tiny vanilla specks throughout. A spoon lifts some custard above the bowl, showing its thick, glossy texture as it drips slowly back. The custard fills most of the bowl, with some custard coating the inside edges. The background has a soft focus with a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of plant milk?

Yes, almond, oat, rice, or soy milk all work well in this recipe. Each will give a slightly different flavor and texture, so choose according to your preference.

What does the turmeric do in this custard?

Turmeric adds a natural yellow color to mimic traditional custard without altering the flavor noticeably. You can omit it if you prefer a more neutral color.