Vegan Custard

5 from 1 vote

This vegan custard is smooth, creamy, and packed with vanilla flavor. Made in just 10 minutes with 5 simple ingredients, it’s the perfect filling for cakes, tarts, or donuts, and delicious on top of your favorite vegan desserts.

Prep Time5

Cook Time5

Total Time10

Course: Dessert, Kitchen Basics

Cuisine: American

Diet: Vegan

Servings:

Calories: 195kcal

Author: Iosune Robles

Ingredients

3 cups unsweetened non-dairy milk I used soy milk
½ cup cornstarch
½ cup granulated sugar
2 teaspoons vanilla extract optional
2 tablespoons vegan butter or coconut oil, optional

US Customary - Metric

Instructions

Prepare the mixture: In a medium saucepan, whisk together the milk, cornstarch, and sugar until smooth and free of lumps.
Cook the custard: Cook over medium heat, whisking constantly, until the mixture thickens into a creamy custard. This should take about 2 to 5 minutes, depending on the quantities.
Stir in the vanilla and butter: Remove from the heat immediately and stir in the vanilla and vegan butter vigorously until fully melted and incorporated into the custard.
Cool and store: If you’re serving it warm, enjoy right away. If not, cover the surface with plastic wrap and let it cool to room temperature before refrigerating. Once chilled, if the custard is a bit lumpy, simply blend it with an immersion blender or in a regular blender until smooth.

Notes

Store in an airtight container in the fridge for up to 3-4 days.
Freeze for up to 1 month in an airtight container. The texture may change after thawing, but blending it will restore its smoothness.
To reheat from the fridge, warm it gently on the stove over low heat, stirring often. Add milk if it’s too thick.
For reheating from the freezer, thaw overnight in the fridge, then heat it as you would from the fridge. Add a little milk if necessary.

Nutrition