Vegan custard

Name: Vegan custard
Prep time: 10 min
Total time: 10 min
Yield: Serves 2-4
Cuisine: British recipes
Ingredients: 250ml unsweetened soy or oat milk; 50g caster sugar; 3 tbsp cornflour, mixed with 1 tbsp water; 1 vanilla pod, split and seeds scraped, or 2 tsp vanilla bean paste

Portion size: Serves 2-4
Hands-on time 10 min, plus optional cooling
Difficulty: easy

Tom Shingler

Head of food, delicious.

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Vegan custard is easy to make (even easier than regular custard, in fact) and endlessly versatile. Enjoy this 4-ingredient version hot, poured over desserts, use it in baking, or eat it cold with a spoon straight from the fridge.

Custard lovers can find our custard tart recipes here.

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Ingredients

250ml unsweetened soy or oat milk
50g caster sugar
3 tbsp cornflour, mixed with 1 tbsp water
1 vanilla pod, split and seeds scraped, or 2 tsp vanilla bean paste

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Method

Add the milk, sugar and cornflour to a saucepan and whisk thoroughly to ensure there are no lumps. Add the vanilla pod and seeds (or paste) and put over a medium heat. Gradually bring to a simmer, whisking constantly, then gently cook for 5 minutes. You’ll know it’s ready when the custard suddenly starts to thicken; you can cook it for a further minute if you like your custard thick but remember it will continue to thicken as it cools.
Whisk in a pinch of sea salt, lift out the vanilla pod (which can be washed and then used to flavour sugar) then either serve hot or, if using cold, cover it with baking paper, ensuring the paper touches the surface of the custard to prevent a skin from forming. Leave to cool, then transfer to the fridge to cool completely. The custard can be gently reheated if desired.