Description
This is a super quick and easy vegan custard recipe that can be paired with your favourite fruit or dessert. Make it thin or thick, the options of this creamy pudding are endless!
Ingredients
- 2 cups / 500ml plant milk (I normally use organic soy)
- 2 tablespoons – ⅓ cup cornstarch*
- ½ cup / 100g raw granulated sugar (organic if in the US to make sure it’s vegan)
- ½ cup / 120g coconut cream (or full-fat coconut milk)
- 1 teaspoon vanilla extract (or vanilla seeds scraped from half a vanilla pod)
- ¼ teaspoon turmeric (for colour, you won’t taste it)
Instructions
- Add 250ml / 8.45 ounces of the milk to a medium-sized saucepan and place on medium-high heat until the milk warms up.
- In the meantime, add the rest of the milk and the custard ingredients to a bowl and whisk until well combined.
- Once the milk has come to a gentle simmer, pour in the custard mix and whisk for around 4-5 minutes until it starts to thicken or starts to stick to the bottom of the saucepan. You will feel it.
- Whichever one occurs first, then reduce the heat to low and cook, stirring for an additional 2 minutes. (If the custard is still too thin, keep cooking it. If you’ve reached your desired consistency, you can take it off the heat.)
- Remove the saucepan from the heat and let it cool completely. Once cooled, if it’s a little lumpy when you stir it, give it a quick whiz with the electric whisk.
- Or you can serve it hot. Serving suggestions are mentioned further up in the post.
- Store in the fridge once cooled for up to 3 days.
Notes
Cornstarch: Please read notes above about how much cornstarch to add.
- Diet: Vegan
