Vegan Custard
Silky smooth, rich and creamy vegan custard is made with just 5 ingredients and gets ready in less than 20 minutes! Perfect as a dessert, as a filling in pies, tarts or as topping on the cake and fresh fruit salad.
Servings: 3
Calories: 216kcal
Ingredients
1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 cups (or) 500ml Soy milk unsweetened
- 2 Tablespoons (or) 28 gms Corn Flour/Corn Starch
- ⅓ cup (or) 77 gms Sugar adjust to taste
- 1 Teaspoon Vanilla Extract
- 3-4 threads Saffron
- 3 Tablespoons Hot water
Instructions
- Soak saffron strands in 2-3 tablespoons of hot water for 5 minutes.3-4 threads Saffron, 3 Tablespoons Hot water
- In a saucepan, whisk cornstarch and ⅓ cup milk until smooth and lump-free.2 cups (or) 500ml Soy milk, 2 Tablespoons (or) 28 gms Corn Flour/Corn Starch
- Now, add the remaining milk, sugar, vanilla extract and stir well.2 cups (or) 500ml Soy milk, 1 Teaspoon Vanilla Extract, ⅓ cup (or) 77 gms Sugar
- Put the saucepan on the stove, add soaked saffron along with water and bring it to boil over medium-low heat, stirring regularly.
- Do the taste test and add more sugar if necessary
- Keep stirring and continue to boil until the mixture starts to thicken.
- Turn the heat off and take the saucepan off the stove.
- Enjoy hot vegan vanilla custard as is or as a custard filling in pies or cakes.
Notes
Too much cornflour could overpower the true flavours and alter the taste of this vegan vanilla custard.
The main purpose of saffron strands is to impart a light colour. So ensure not to add too many strands. Although there is no harm in adding a few extra strands that infuse lovely flavour and aroma, the saffron flavour might mask the vanilla flavour.
Ensure to add a little milk to corn flour while whisking to remove any lumps. Do not add all milk at once as it might be difficult to remove small lumps.
Keep stirring while boiling to prevent this non-dairy custard mixture from sticking to the base of the saucepan.
Keep an eye when custard starts to thicken as the thickening process is rapid and you might end up with a dense mass of custard rather than a smooth pourable consistency custard.
Custard continues to thicken even after the heat is turned off. So ensure to switch the heat off when the custard thickens slightly. After it cools down it will be of perfect consistency.
Place the cling film or baking sheet directly on the surface of the custard to prevent it from forming a skin on the top layer.
Nutrition
Calories: 216kcal | Carbohydrates: 41g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 86mg | Potassium: 255mg | Fiber: 1g | Sugar: 30g | Vitamin A: 660IU | Vitamin C: 13mg | Calcium: 235mg | Iron: 1mg
