Vegan Custard Recipe
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This silky smooth vegan custard recipe is a delicious creamy French vanilla pastry cream or crème pâtissière. Made with plant milk and infused with a touch of vanilla, without eggs, dairy-free, gluten-free, quick and easy to make.
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 cooked through.
- 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 (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
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
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
- 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.
- 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
Servings: 8 people
Calories: 66kcal
