Это легко Веганский заварной крем is a creamy vanilla custard perfect for dipping fruits in or serving on top of your favorite vegan cake. It’s also a vegan, gluten-free dessert made with no eggs and with a sugar-free option.
I love creamy dessert recipes, and when we don’t make vegan banana pudding for dessert, I like to make vegan custard.
Custard is very close to pudding in texture; it’s a little bit thicker, and in a classic custard, eggs are used as a thickener. So a classic custard is not vegan, not only because of the eggs but also because of the cream, milk, and butter. Luckily, it’s pretty easy to make a delicious vegan custard recipe without eggs or dairy.
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Веганский заварной крем
Ингредиенты:
- 2 ¾ чашки Соевое Молоко - or non-dairy milk you like
- ½ чашку Кукурузный крахмал - или кукурузная мука
- 2 чайные ложки Экстракт ванили -
- ⅓ чашку Нерафинированный тростниковый сахар - or 1/2 cup for sweeteer custard
По желанию
- ⅛ чайной ложки Куркума - для цвета
- 2 столовые ложки Безмолочное масло (несоленое) - или арахисовое масло
инструкции
- In a small mixing bowl, whisk 1/2 cup of milk and cornstarch until a slurry forms. Set aside.
- In a small saucepan, add the remaining milk and sugar and warm over medium-high heat until it simmers and forms bubbles on the sides of the pan.
- Stir in the slurry and reduce to medium heat. Keep cooking and stirring slowly with a spoon until the mixture thickens – it takes a few minutes.
- Remove from the heat and stir in vanilla extract, turmeric for color if you like, and vegan butter for an ultra-creamy texture.
- Set it aside uncovered for 20 minutes to steam out. Then, place a piece of plastic wrap on top of the saucepan, making sure it touches the mixture to seal the custard. No need to press. Just bring the plastic wrap in contact to prevent custard skin from forming on top when refrigerated.
- Refrigerate for at least 1 hour or overnight.
- The custard thickens in the fridge. You may like it thick as is or stir in an extra 1/4 cup of cold milk to thin it out.
Serving – Single Serve
- Serve as single-serve desserts with layers of my whipped coconut cream recipe on top or on top of vegan chocolate cake or vanilla wacky cake.
Подобрать оборудование
Питание
Ингредиенты и замены
All you need to make an egg-free custard are four ingredients.
- Кукурузный крахмал or corn flour – This is your binding agent. Don’t use tapioca flour or arrowroot flour. The texture won’t be as thick and creamy.
- Немолочное молоко – I found that high-protein plant-based milk gives a better texture, so I recommend soy milk for this recipe. However, the recipe will work with other milk, like oat milk, coconut milk, or almond milk, to cut the calories.
- Сахар – Or any natural sugar-free crystal sweetener for an egg-free sugar-free custard, try erythritol.
- Натуральный экстракт ванили – for other flavors, use different extracts.
There are two optional ingredients I recommend using for color and texture.
- Куркума – It’s a natural Indian spice that has excellent противовоспалительное properties. It’s also a great way to give any vegan dessert an egg yolk color without using food coloring.
- Веганское масло – This is the best way to add an ultra-creamy texture to your vegan custard recipe.
How To Make Vegan Custard in Pictures
порция
After that time, remove the saucepan from the fridge and stir the mixture. It will be very thick and perfect for piping, but if you like your custard thinner, whisk in an additional 1/4 cup of plant-based milk to thin it out. Serve the custard as a dessert on its own in small yogurt jars topped with:
- Whipped Coconut Frosting or Веганские взбитые сливки
- Нарезанный миндаль
- Измельченный кокос
Or use the custard to drizzle on top of your favorite vegan cake or vegan dessert like this:
- Веганский лимонный кекс
- Ванильный чудаковатый торт
- Веганский торт на день рождения
- Веганские безглютеновые брауни
You can add many flavors to this simple custard recipe by adding 1 or 2 teaspoons of natural extract. The best custard flavors are banana extract and coconut extract, or you can stir in 1/4 cup of mashed banana or strawberry puree.
Замена аллергенов
Here are some allergy swaps for you to try if needed.
- Без орехов – Use nut-free plant-based milk like soy milk, hemp milk, or oat milk.
- Без глютена – Pick gluten-free, dairy-free milk such as soy milk, hemp milk, or almond milk.
- Без кукурузы – The recipe could work with arrowroot flour, but the texture is not as close to custard, so not my favorite.
- Без сахара – Any sugar-free crystal sweetener with a 1:1 ratio replacement to sugar works, including xylitol, allulose, or erythritol.
Инструкции по хранению
This vegan custard can be stored in sealed jars in the fridge for up to 3 days. You can also freeze the custard. Simply thaw it in the fridge the day before serving.
More Creamy Vegan Dessert Recipes
Below are some more easy vegan dessert recipes for you to try.
This was DELICIOUS! Amazing taste and texture. It was a bit thick after refrigerating, but I didn’t mind that. I used Chobani extra creamy oat milk and opted for unsalted plant based butter. 10/10 for flavor!
Thanks for this lovely review.
I forgot to put the stars in my last comment… sooooo delicious!
Благодаря !
Wow, this is amazing! I may try to put it in the ice cream machine one of these days—will that work, you think? I think I put in the slurry a touch too late, because when it hit the pan with the (almond) milk and sugar, it thickened up immediately, so it was a bit lumpy. I whizzed in the processor after it cooled and it’s smooth now. I was eating it straight from the pot, though, burning my mouth,lol, but soooo delicious! Thanks!
That’s hot indeed! but glad you love it.
Corine,
Can this be served hot
as they do in the UK?
(ie Byrds Custard)
Спасибо
Absolutely! it’s thinner when warm.
Amazing recipes thank you
С удовольствием!
quick question: how many days should this be good for? I made it yesterday and today,
its very lumpy and i can’t smooth it out. any advice?
This often happens with custard that has been overheated or cooled without stirring. You can fix it, process the cold custard in a food processor, it should get smooth again.
this is an amazing custard that works perfectly!
Beautiful custard. thanks for sharing
Is this the custard that is used for fruit tarts? Have you used vegan whipping cream? Would it work.?
Yes, you can use this in a fruit tart for sure. I make my own vegan whipped cream, using vegan whipping cream, my recipe is здесь.
I think the half cup of cornstarch is a misprint.
Not at all, it’s what you need to make this custard.