Vegan Custard Recipe (2024)

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This silky smooth vegan custard recipe is a delicious creamy French vanilla pastry cream orcrème pâtissière. Made with plant milk and infused with a touch of vanilla, without eggs, dairy-free, gluten-free, quick and easy to make.

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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 cookedthrough.
  • 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 Recipe (8)

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

Prep Time:5 minutes mins

Cook Time:5 minutes mins

Total Time:10 minutes mins

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

US Customary - Metric

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

  1. 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.
  2. 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

Course: Dessert

Cuisine: French

Keyword: Vegan Custard

Servings: 8 people

Calories: 66kcal

Author: Florentina

Vegan Desserts

Vegan Custard Recipe (2024)

FAQs

What is vegan custard made of? ›

What is vegan custard? Custard is usually thickened by the coagulation of egg protein, generally made by combining the egg yolks with milk and sugar. Our vegan version uses cornstarch as a thickening agent, a tiny bit of turmeric for colour, and plant milk – such as soy, almond or coconut – to replace dairy milk.

What are the mistakes when making custard? ›

The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.

What is a substitute for eggs in custard? ›

Tofu. Tofu is great for egg substitutions in recipes that call for a lot of eggs, such as quiches or custards. To replace one egg in a recipe, purée 1/4 cup of soft tofu. It's important to keep in mind that although tofu doesn't fluff up like eggs, it does create a texture that's perfect for “eggy” dishes.

Why is my custard not creamy? ›

Varying Your Cooking Time or Preparation Method

If you've tried a few recipes and your custard is still runny, thicken your custard by increasing the stovetop cooking time (instead of adding a thickening agent). Follow your recipe stovetop cooking time, right up until the custard starts bubbling.

What are the 4 components of custard? ›

Custard
A bowl of crème anglaise custard, dusted with nutmeg
CourseDessert
Main ingredientsMilk or cream, egg yolks, sugar, vanilla
Cookbook: Custard Media: Custard

What are the 3 types of custard and their ingredients? ›

There are three main varieties of custard: baked custard, stirred custard, and steamed custard. The first two are both popular in Western cuisine. Baked custard is typically firmer and made with whole eggs, while stirred custards can be much runnier and often only contain the yolks.

What is the secret to good custard? ›

The secret to cooking stirred custard is to cook it in a large saucepan over medium-low heat. Stir constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. Stirring distributes the heat so the custard doesn't become too hot, which can curdle it.

What are the disadvantages of custard? ›

Custard powder can be high in fat, sugar, and sodium, which can be unhealthy when consumed in large amounts. 2. Custard powder is not a natural food, and it is made up of artificial ingredients, so it may not have the same nutritional value as other foods.

Why not use whole egg in custard? ›

Texture: Custards made with whole eggs tend to be firmer and more set due to the additional proteins in the egg whites. Custards made with only egg yolks are typically smoother and silkier, resulting in a creamier texture. Flavor: Egg yolks have a higher fat content and contain more flavor compounds than egg whites.

What is the best vegan egg substitute for custard? ›

Cornstarch (cornflour)

This is mostly useful for custards and pie fillings so is great for making eggless custards, creme patissiere, pudding and vegan ice cream. Other starches will work in a similar fashion too (tapioca, arrowroot, potato starch).

What is a vegan egg substitute for custard? ›

But it really shines as an egg replacer in creamy and custardy baked goods like puddings and pies! Cornstarch, being a thickener, yields a viscous, eggy substance when mixed with water in the right proportion. Use 2 tablespoons of cornstarch plus 3 tablespoons of liquid for every egg you need to replace.

What is a vegan substitute for egg yolks in custard? ›

Chickpea flour, cornstarch, soy lecithin, and avocado make for some of the best egg yolk substitutes. Chia seeds and flax seeds may be more well known replacements for whole eggs, but nevertheless, can be successfully implemented where yolks are called for as well!

What ingredient makes the custard thicker? ›

Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.

What do the French call custard? ›

Crème anglaise (French: [kʁɛm ɑ̃glɛz]; French for 'English cream'), custard sauce, pouring custard, or simply custard is a light, sweetened pouring custard used as a dessert cream or sauce.

How do you keep custard from scrambling? ›

When adding eggs to the custard mixture, add them slowly while whisking continuously. This will help to prevent the eggs from curdling or scrambling. It is also important to temper the eggs before adding them to the custard mixture.

What is custard made of? ›

Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.

What is a good vegan substitute for heavy cream? ›

Soy milk and olive oil

To replicate the flavor and thickness of 1 cup (237 mL) of heavy cream, combine 2/3 cup (159 mL) of soy milk with 1/3 cup (79 mL) of olive oil. This substitute is best for adding tenderness and taste in cooking and baking, but it should not be used in recipes that require whipping.

Are any custard creams vegan? ›

For you plant-powered custard cream fiends, there are plenty of vegan alternatives. A few of our favourites include: Morrison's free-from custard creams. Love More custard creams.

What's the difference between egg pudding and custard? ›

The differences between them: Pudding is made with sweetened milk or cream-based mixture thickened with corn starch or flour that is cooked on the stove. Custards are milk or cream-based and uses eggs. Custard is usually has to be baked with a water bath.

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