I used to love eating custard with apple pie, wintery desserts and in tarts. It was an essential cream I missed when I became vegan. So I decided to play with ingredients until I manage to obtain the right vegan custard, which tastes like the real thing. Plus I really wanted the same thick and creamy consistency as custard is known for.
My vegan custard is much like pastry cream, so expect quite a thick consistency. You can use it in tarts and it sets beautifully in the fridge or when baked in the oven.
What is vegan custard?
Vegan custard is a plant-based pastry cream which looks and tastes like normal custard. The secret ingredient is cornstarch, a thickening agent which makes the custard look and feel velvety. IT's the key replacement of egg yolk to make it vegan.
We used vanilla sugar to enhance the aroma of our vegan custard and added a pinch of turmeric for a yellow tint. If you want to obtain a more luxurious result, you can use bourbon vanilla.
Custard tarts were very popular in the Middle Ages and the custard has been part of the European cuisine for many hundreds of years. I personally grew up with custard and loved eating it as a child.
It was an essential ingredient in my desserts so it was terribly missed when I became vegan. That's why I decided to recreate a vegan custard which is quick, easy and delicious.
How to make vegan custard?
It's very easy to make vegan custard and you just need 5 ingredients: oat milk, sugar, vanilla sugar, cornstarch and a pinch of turmeric.
Oat milk is there to replace cows milk and the sweet and subtle flavour of oat milk is actually a lot better. To our surprise, the vegan result tasted much better when made with oat milk. It was delicious. We recommend using Oatly as a brand of oat milk thanks to its consistency.
Sugar will sweeten your vegan custard and make it perfect for desserts. We use 80g of sugar in our recipe but if you have a sweet tooth you can add a little more, as needed.
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Vanilla sugar is the perfect addition to the recipe to enhance the flavour of the custard. Think delicious French custard tarts which have that incredible vanilla smell. You can use vanilla extract if you prefer or actual vanilla pods. We used standard sachets of vanilla sugar you can find at your local supermarket.
Finally, the cornstarch is there to replace the egg yolk. Traditionally, egg yolk is used to thicken the custard. We tried agar agar and we also tried cornstarch. The cornstarch result was far better, with a velvet finish and nicer creamier texture.
If you want a yellowish custard, just like the real thing, add a pinch of turmeric, although this step is optional.
To make the vegan custard simply add all ingredients to a saucepan and whisk gently with a hand whisk. Bring to a gentle boil on medium heat, whisking continuously.
When it boils, simmer for 1-2 minutes, whisking continuously until your vegan custard becomes thick and creamy.
Remove from the hob and transfer to a bowl or custard jug. To avoid the formation of a crust on top of your custard, you can add a layer of cling film on the top, while the custard is cooling. Remove the cling film before serving the custard.
It keeps fresh in the fridge for a couple of days.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.